Hello everyone and happy FOOD FRIDAY! Today is the second FOOD FRIDAY of December, so in keeping with the holiday theme, we have recipe for you: ROSEMARY ROLLS. These rolls are the perfect little side dish to bring to a holiday party or to bake for yourself during the holidays. Since rosemary is one of those herbs that (for the most part) stay during the cold weather, it is the perfect time take advantage of the amazing herb and add it to your holiday season this year. Holidays are a time to be inclusive so, we have made these rolls GLUTEN FREE AND VEGAN! But if you are not gluten free or vegan and aren't bringing these somewhere, you can always replace the flour for regular flour that you use more often. So, let's get into this amazing ROSEMARY ROLL recipe! Remember: If you try out these rolls, take a picture and tag us on Instagram @beeramagazine, for a feature on our story!
TIME: 1 hour and 30 minutes
SERVES/MAKES: 9 rolls
INGREDIENTS -2 1/2 tsp of fast rising yeast
-1 tbsp of monk fruit sugar (you can use regular sugar too)
-2 1/2 cups of gluten free flour (you can use regular flour if you wish to just check conversion amounts)
-1 tsp of salt
-1 tsp of xanthan gum (you can substitute if needed but if you are using regular flour, you can skip this one because it is holding the gluten free part together)
-1/4 cup of grapeseed or olive oil
-1 3/4 cup of WARM water
-1 tbsp of rosemary
-1 tbsp of vegan butter(optional and you can replace with regular if you wish)
STEPS
To begin with, you need to add you warm water to a measuring cup and partially dissolve the sugar into the water.
Once the sugar is partially dissolved in the water, add in the yeast and give it one quick stir. Let this sit on the side for around 5-10 minutes, or until it starts to get bubbly on top.
Next, pre-heat your oven to 400F.
While you wait for the yeast to bubble, you can add your flour, salt, and xanthan gum to a mixer and give it a quick blend. Remember, if you choose to use regular flour, the xanthan gum can be skipped!
Now that you have mixed that together, you can add in the yeast mixer(once ready of course) and the oil.
Blend this on medium for around a minute, then let it stop and scrap flour off the the sides. Then, let it blend on medium-high for around 2 minutes or until fully blended.
Next, you will want to cover the mixer and leave it in a warm area, like next to a heater or in the sun light, for 45 minutes. This part is to let the dough rise.
Once your dough has risen, get a cookie sheet and a re-useable liner (or a paper liner) ready.
Next, you need to have an oiled tbsp measurer to scoop out the dough into balls. Once you have that, you can begin scooping out the dough into the balls and placing them on the liner.
Before putting them into the oven, you can add your rosemary to the tops of the dough balls OR you can wait until after and make a rosemary butter topping for the rolls. OR BOTH! Whichever you decide.
Once you pick the way you want to add your rosemary, you can place the dough balls into the oven for 20 minutes or until golden brown.
Once the rolls are fully cooked, you can take them out and let cool.
OPTIONAL SECTION: ROSEMARY BUTTER TOPPING
Melt your vegan butter (or regular) and add a tsp of rosemary to the melted butter. You can also add a tsp of thyme if you wish.
Then, brush the mix onto the rolls or dip the rolls into the mix.
ENJOY!
We hope you enjoy this recipe for ROSEMARY ROLLS and you bring them to your friends or family to enjoy as well this holiday season! Happy Friday and check out last weeks FOOD FRIDAY for WASTE-FREE, ALMOND PULP CHOCOLATE CHIP COOKIES, to get a yummy cookie recipe for the holiday season.
Comments