Rosemary-Olive Rolls

2 comments

Appears in Cook's Country October/November 2009

Some rolls are as squishy as a teddy bear, others as rustic as rawhide. We wanted a happy medium-a roll with a crumb that was soft yet chewy.

SERVES Makes 12 rolls

TIME 1¼ hours, plus 65 minutes rising

WHY THIS RECIPE WORKS

Cutting back on fat from butter and milk yielded the perfect amount of chew in our Rosemary-Olive Rolls. A small infusion of olive oil perfected the texture. Adding mashed potato to the dough made all the difference when it came to tenderne...

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