Dec 23, 2010

 
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Garlic Rosemary Rolls



I've been making these Garlic and Rosemary Cloverleaf Rolls for a couple years now and they have never failed me. I don't particularly think they are any more time consuming than any other bread-thing you might make, unless it somehow bums you out to spend an hour roasting garlic.

I follow the recipe almost exactly - except (this is me we're talking about) I double the garlic, and on the rare occasion I use dried rosemary, I double that too. As a result of the extra garlic I find the dough needs more flour - I'd guess I use probably 3 1/2 - 4 cups. Honestly, I don't measure beyond the first 3 cups, I just do that whole add flour by the spoonful as the Kitchen Aid mixer is doing it's thang, til the dough clears the bottom of the bowl. It's a little tacky when I pull it out, but nothing that isn't solved by the first rise.

Also, I don't know, I guess because I'm lazy, I don't baste them with butter before I bake them, instead I add about 1 1/2 teaspoons of dry milk to the dough when I'm mixing it, and that sort of makes everything evenly brown.

Apparently these freeze well, which I've never tried - but to save myself time come holiday season, I do bake them about 2 days in advance, and toss them in the fridge. Then on feast day I wrap them in aluminum foil and reheat at 375 for about 10 minutes.
 
 
 

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