Rosemary Brioche Rolls

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
¼ sugar
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.

                               Thank you Ted for providing us with such amazing eggs!

                               Thank you Ted for providing us with such amazing eggs!

This recipe was adapted from: