As I have a new powerful food processor from Bosch, I love to make bread even more than before (yes, this is possible!). It’s much more easier to knead the dough. So I decided to bake rosemary rolls for Weekend Herb Blogging, this week hosted by Ulrike from Küchenlatein.
For the rolls I used the rest of Halbweissmehl (half white flour), which I brought along from my last trip to Switzerland. The other half of the flour I used before for this bread.
makes 12 a 75 g
4 sprigs of rosemary (30-40 cm long)
Dissolve yeast in some water. Put rest of the water in the mixer bowl, add flour, salt, malt extract and dissolved yeast. Mix on speed 2 (Bosch MUM 8) for 5 minutes. Dough should be smooth and elastic. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 1 hour.
Cut dough into 12 equal pieces. Form into rough ovals, flatten and wrap 3 pieces around one sprig of rosemary. Pinch well the seals. Cover with plastic wrap and leave to rise 20-30 minutes again.
Preheat oven to 230 C. Mist inside with a spray, bake rolls for 20 minutes.
During baking the smell of rosemary is just filling your kitchen! Yummmie!
The result: tasty chewy rolls!
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