Eggless Rosemary Garlic Dinner Rolls
Ingredients
- 1 ½ cup + 2 tbsp all-purpose flour / maida
- 1 ⅛ tsp instant yeast
- 2 tbsp mashed potato
- 1 tbsp sugar
- 1 tbsp fresh rosemary chopped
- ½ tsp minced garlic
- 1 ½ tbsp light olive oil
- ½ tsp salt
- ½ cup lukewarm water
For the topping
- 1 tbsp melted butter
- ¼ tsp garlic powder / minced garlic
- 1 tsp fresh rosemary chopped
- Coarse sea salt
- Cracked black pepper
Instructions
- In a large bowl add flour, yeast, mashed potato, sugar, rosemary, garlic and mix well. Add oil, salt, water and mix with a spatula to form a dough.
- Transfer to a lightly floured surface and knead the dough well for 8-10 minutes to form a smooth and non-sticky dough.
- Keep the dough in a lightly oiled bowl in a warm place and cover with a tea towel. Let the dough rise for 1 ½ hours or until doubled.
- Lightly grease the bottom and sides of a 8-inch or 9-inch baking pan. Punch down the dough and transfer to a lightly floured surface.
- Divide the dough into 8 portions. Shape each portion into smooth rolls and place in the baking pan about 1-inch apart.
- Cover with a tea towel and keep in a warm place for 30-45 minutes or until the rolls have filled up the entire plan. Preheat the oven to 180 °C | 350 °F.
- Melt the butter and add the garlic powder. Brush the top of the rolls gently with the butter. Sprinkle rosemary, sea salt and pepper.
- Bake for 20-25 minutes or until golden brown. Remove from oven and brush with remaining butter.
Notes
- If using active dry yeast, sprinkle the yeast over lukewarm water and let it sit until frothy. Add rest of the ingredients and make dough.
- The topping is optional. You can simply brush the top of rolls with melted butter.
- You can use vegetable oil or canola oil instead of olive oil.