Samhain Rosemary Skillet Rolls
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Fresh rosemary for remembrance and garlic and sea salt for protection during the Samhain season as the veil thins between the earthy and spirit realms.
Rosemary Skillet Rolls
Ingredients:
1 cup whole milk, warmed to approximately 110 degrees
2 tsp active dry yeast
2 TBSP sugar - divided
1 large egg, room temperature
1/4 cup unsalted butter melted and cooled - divided
1 tsp salt
2 TBSP fresh rosemary finely chopped
3 cloves of garlic, minced
3 cup bread flour
Topping:
Flaked sea salt
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Instructions:
Whisk the milk, yeast and 1 TBSP of the sugar together. Cover and allow to sit undisturbed for five minutes.
Add remaining sugar, egg, 2 TBSP butter, salt, rosemary, and garlic to the milk mixture. Mix.
Add 1 cup of flour and beat on low speed, scraping down the sides of the bowl. Add the remaining flour and beat at medium speed approximately 2 minutes until the dough comes together. Dough should be soft, but not too sticky to knead.
Knead by hand on a lightly flowered surface 3-5 minutes until a smooth, soft ball of dough forms.
Place dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Allow to rise in a warm location 1-2 hours until doubled in size.
Grease a 12” cast iron skillet
When dough has doubled, punch down and divide into 12 equal pieces. Roll each into a smooth ball and arrange in the skillet with a bit of space between each.
Cover and allow to rise again 1 hour or until puffy.
Heat oven to 350 degrees
Bake on lower middle rack 25 minutes or until golden brown. If they are browning too quickly, loosely cover with foil and allow them to continue baking.
Remove from oven and brush with remaining butter. Sprinkle with flake sea salt and allow to cool slightly before serving.
Serve warm. Can be stored at room temperature 1-2 days or in the refrigerator up to a week
These rolls are a favorite of the season. Serve these warm rolls with a hearty autumn stew before heading outside to enjoy an evening around the fire.
