Rosemary and Sea Salt Rolls

Instructions

1. 1

   Combine lukewarm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: Use water between 40-45°C for optimal yeast activation without killing it.

2. 2

   Add flour, 10g sea salt, olive oil, chopped rosemary, and minced garlic to the yeast mixture. Mix until a shaggy dough forms.

   Tip: Reserve some rosemary leaves for garnish if you prefer visible herbs on top.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky.

   Tip: If the dough is too sticky, dust with a little more flour; if too dry, add water one tablespoon at a time.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A turned-off oven with the light on creates a perfect warm environment for rising.

5. 5

   Punch down the dough and divide into 8 equal pieces. Shape each piece into a tight ball by tucking the edges underneath.

   Tip: Use a bench scraper to divide the dough evenly into portions.

6. 6

   Arrange rolls on a parchment-lined baking tray, spacing them about 5cm apart. Cover loosely and let rise for 30-40 minutes until puffy.

   Tip: The rolls should increase in size but still have space between them to expand during baking.

7. 7

   Preheat oven to 200°C. Brush the tops of rolls lightly with water and sprinkle generously with coarse sea salt crystals.

   Tip: Don't skip the water brush—it helps the salt adhere and creates a beautiful crust.

8. 8

   Bake for 22-25 minutes until golden brown and hollow-sounding when tapped on the bottom.

   Tip: For extra shine, brush rolls with melted butter immediately after removing from the oven.