Rosemary Bread Rolls: Practice Makes Perfect

Another trial of my yeast bread baking.

The boyfriend is a big fan of bread. I, on the other hand, don't like it that much because of the carb load and, honestly, not much taste. But I still decided to challenge myself by choosing to bake this cute little bread rolls I came across in last Sunday's Sydney Telegraph Magazine.

The results? Hmmm... What's that saying again? Practice makes perfect (aka, I definitely need more practice :) !


Rosemary Bread Rolls

Adapted from Donna Hay, in Sydney Telegraph Sunday 22 April 2007

2 tsp active dry yeast
1 tsp castor sugar
1 cup lukewarm milk
2 1/2 cups plain flour
1 tsp sea salt
1 tbsp olive oil
olive oil, extra for brushing
sea salt, extra
Rosemary leaves
Kalamata olives

Place the yeast, sugar and milk in a small bowl and stir to combine. Set aside in a warm place for 5 min or until bubbles appears on the surface.

Place the flour, salt, oil and yeast mixture in a bowl and stir with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 min or until smooth and elastic.

Divide into 12 and roll into balls. Place the dough into 12 x 1/2-cup capacity lightly greased muffins tins. Brush the top with the extra oil, sprinkle with the extra salt and top with the rosemary and olives. Cover with a tea towel and set aside in a warm place for 45 min or until doubled in size. Preheat the oven to 160C. Bake for 15-20 min or until golden.

Makes 12.