Olive Rosemary Dinner Rolls

Name: Sesame Scallion Milk Bread Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 rolls
Cuisine: American
Ingredients: 3 cups bread flour; 2 teaspoons instant yeast; 0.75 cup milk; 1 egg; 3 tablespoons butter; 4 scallions; 1 tablespoon sesame seeds; 1 teaspoon salt; 2 tablespoons sugar

Chef

Method

1
Combine the flour, yeast, and salt in a large bowl. Add the warm water and olive oil, then knead until a smooth, elastic dough forms, about 8 minutes.
8 min
2
Fold the chopped olives and rosemary into the dough until evenly distributed.
2 min
3
Cover the dough and let it rise in a warm place until doubled in size, about 60 minutes.
1h
4
Divide the dough into 12 equal pieces and shape each into a smooth roll. Arrange on a parchment-lined baking sheet, cover, and proof for 30 minutes.
30 min
5
Preheat the oven to 400°F. Bake the rolls for 16 to 20 minutes, until golden and the centers reach about 190°F.
20 min205°C
6
Rest the rolls for 10 minutes before serving.
10 min

Next recipe

Feed

12 rollsAmerican

Sesame Scallion Milk Bread Rolls

Cook

0

Chef

Method

1
Warm the milk until lukewarm, about 100°F. Melt the butter and let it cool slightly.
5 min40°C
2
Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm milk, egg, and melted butter; knead until a smooth, soft dough forms, 8 to 10 minutes.
10 min
3
Cover the dough and let it rise in a warm, draft-free place until doubled, about 60 minutes.
1h
4
Fold the sliced scallions into the risen dough, then divide it into 12 equal pieces and shape each into a tight ball.
10 min
5
Arrange the rolls in a greased 9-by-13-inch baking pan, cover, and proof until noticeably puffy, 25 to 35 minutes.
35 min
6
Heat the oven to 375°F. Sprinkle the sesame seeds over the rolls and bake until golden brown and the centers reach about 190°F, 18 to 22 minutes.
22 min190°C
7
Rest the rolls for 10 minutes before serving.
10 min