rolls with rosemary



460 g of wheat flour (about 2 ¾ cup)

12 g fresh yeast

1 teaspoon of salt

1 teaspoon of sugar

1 teaspoon of finely chopped fresh rosemary or dried rosemary

1 clove of garlic crushed by the press

1/4 teaspoon of pepper

120 ml of natural yogurt at room temperature

170 ml of warm water

1 and 1/2 teaspoons of olive oil (7 g)

In addition to glaze:

1/3 of whisker yolk with 1 protein using a fork


Yeast sprinkle with sugar, add a little warm water and stir with a spoon until the yeast is dissolved, leave for 10 minutes. Mix the remaining water with yogurt, olive oil and garlic. Sift the flour through a sieve and mix with the rest of the dry ingredients. Add the yeast and water with the yogurt to the flour and start kneading the dough until you get a soft, slightly sticky dough. Put the prepared dough into a bowl smeared with olive oil, cover with a cloth and leave for 1.5 to 2 hours to rise. The divided dough is divided into 8/9 parts and we form balls, which we put on the baking tray from the oven lined with baking paper. Rub each bun with your hand, cover the baking pan with a cloth and leave to rise for about 35-40 minutes. After growing, we spread each roll with glaze. While baking buns, warm up the oven to 180 degrees. Bake rolls for about 25 minutes, hot remove from the oven and cool on the grill.

In the version with termomix:

We add the yeast to the dish and add the sugar and water mix 2min / 37stopni / obr.2, we leave for 10 minutes. Then add the remaining ingredients from liquid to dry and knead the dough 2 minutes / interval. Next, we follow the above regulation.