I made some Rosemary Peanuts, based on this recipe, just using different nuts.
The bulk of what I had left went into some Rosemary Rolls, which were fantastic (yes, i had one fresh out of the oven! At least it was only 11pm this time :)) but I wish I had more rosemary in them! Nice crispy crust, fabulous texture (crumb?) inside, I was pretty excited at the way these turned out.
Rosemary Rolls
adapted from Two Fat Als
Yield: 12
1/2 packet dry active yeast
1/2 tbsp white sugar
1/2 cup warm water
1/2 cup milk, room temperature
1 egg
1 tsp salt
1 tbsp butter, softened (I used Smart Balance 50/50, as that's all i have at the moment)
chopped fresh rosemary (I probably had ~1/4-1/3 cup, and could've easily added double that)
2 1/4c AP flour, plus more if needed (I needed more)
1c whole wheat pastry flour
1T vital wheat gluten
olive oil, for brushing (might also be good with some kosher salt dusted after the olive oil too!)
In a large bowl, add yeast to warm water and sugar and let sit ~5min, until foamy.
Add milk, egg, salt, butter, rosemary, 1c AP flour, 1c WW pastry flour, and gluten to the yeast mixture and stir. Add remaining AP flour, 1/2 cup at a time, until dough has come together and starts pulling from wall of the bowl. If it's sticky, add more flour as necessary. Knead dough on lightly floured surface until smooth and elastic (8 min? i don't time it). Place dough in lightly oiled large bowl and cover. Let rise until doubled in volume, ~1hr.
Grease a baking sheet. Once risen, deflate the dough and divide it into 12 pieces. Shape each piece into a round ball, and place onto the baking sheet. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume again, about 40 minutes. Preheat oven to 350, brush rolls with a bit of olive oil, and make cross-hatches on the dough with a knife (i wasn't very enthusiastic here...). Bake in preheated oven for about 30 minutes, or until golden brown.
And that about does it with the uni-colored food photos for the day!!
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