It was a rainy Monday here in Conmee so we took advantage of the cool day and warmed the house with the oven and the scent of rosemary. Our buns turned out with a beautiful yellow colour thanks to the wonderful eggs we get from our neighbour.
1 tbsp yeast
3 ¼ cups BCF Partially Sifted Flour
1 tsp salt
4 large eggs
¼ cup butter, softened
1 tbsp fresh chopped rosemary
1 tbsp (or less to taste) freshly ground pepper
1 egg and sea salt for sprinkling
Mix together the yeast and ½ cup lukewarm water. Let the mixture sit until it becomes frothy.
Add in the flour, sugar and salt and mix. Beat in the eggs one at a time. Add the butter, rosemary and pepper and knead the dough until it comes together nicely on a floured surface. Cover the dough and let rise for an hour or two.
Once risen, split the dough into eight balls and place on a parchment lined baking sheet. Let rise again for 45 minute to an hour.
Heat oven to 375F. Lightly beat the last egg and a tablespoon of water together. Coat the buns with this mixture then top some sea salt. Bake for 20 minutes.
This recipe was adapted from: http://www.countryliving.com/food-drinks/recipes/a4961/rosemary-brioche-rolls-recipe-clx0414/