Buttered Rosemary Buns
Adapted fromButtered Rosemary Buns, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Dummond
DOUGH
2 cups Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
TOPPING (amount per 1 pan)
3 Tablespoons Melted Butter
Rosemary, Coarsely Chopped
Coarse Sea Salt
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it or roll out the dough balls for the buns.
Preheat oven to 400 degrees.
Grease round pan. Roll the dough into balls and place in pan leaving plenty of room for rising. Cover with clean dish towel and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle with chopped rosemary and coarse sea salt.
Bake at 400 degrees for 15-20 minutes, until buns are a deep golden brown.
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