Tiny Holidays: Perfectly Easy Dinner Rolls

If you are like us, you become a carb-glutton on Thanksgiving. The more carbs, the better. So in addition to stuffing, potatoes and everything else, I made homemade rosemary rolls at 10pm this evening. Insane? I think so. Delicious? I also think so. Here is the recipe- they are easy enough to whip up tomorrow morning, if you so desire.

Rosemary Rolls

(I found this recipe at Phe.MOM.enon- brilliantly genius. I just upped the amount of salt I added, since the first batch were a little bland. Check out her website- it's so cute and inspiring!)

1 packet active dry yeast (1tbsp or so)

1 and 1/2 c. warm water (we just run the tap until it gets hot)

1 tbsp. sugar

2 tbsp. veg. oil

2 tbsp. salt

4 c. flour

2 tbsp. butter, melted

1 tsp. herbs of your choice, chopped (we used rosemary)

In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast, sugar and water. Let it stand for a few minutes, until it starts looking foamy. Turn on the mixer and add the first two cups of flour. Mix on low until combined. Add second cup of flour. Mix again. Switch to the dough hook and add in the last cup of flour. As soon as the dough begins to form a ball, switch the power up a few notches to medium. It should look like this:



Take out the dough and toss it into an oiled bowl (we just rubbed it with a little veg. oil). Cover with plastic and let rise about 20 minutes, or until doubled in volume. Tip it out onto a floured surface and form it into a rectangle. Phe.MOM.enon recommends cutting it into 24 equal pieces, but ours were not so equal.



Do what feels right. Tuck the dough into little balls (we rolled them around in our hands, kindergarten-style).

Let the dough rise again- 20 minutes should do the trick. Brush the tops with some melted butter and chopped rosemary. Pop them into a 400°f oven for 13-15m. (ours were perfect at 13 minutes). Inhale deeply, because your kitchen will be smelling heavenly. Serve these little guys warm- as if you'd wait!