sister herb
Official TTI Chef
6 rolls
- 450 g bread flour
- 3 g dry yeast (10 g fresh)
- 2 tsp salt
- 1 tbsp chopped rosemary
- 2 tbsp olive oil
- 120 ml warm water
- 140 ml milk
- Mix dry yeast with flour (the fresh one should be dissolved in a bit of water and left to stay for 10 min)
- Add salt and rosemary to the flour
- Combine water with milk, add to the flour and make a dough. Add oil at the end
- Knead the dough for 10-15 min, the dough should be soft, but not sticking to the fingers
- Place the dough into the bowl, cover with cling film and leave to rise until doubled in size (1,5 hour)
- Punch the dough lightly and transfer to the working space
- Divide into 6 portions
- Shape the rolls and place them onto the tray covered with the parchment paper
- Cover and leave to rise again for 30 min
- Preheat the oven to 230C and place the water tray at the bottom of the oven
- Slash the rolls, brush them with water and sprinkle with coarse sea salt
- Place the rolls into the preheated and steamed oven for 7 min
- After first 4 min spray the rolls with water again
- Reduce the heat to 200C and bake for 7-10 min until golden.