Garlic Rosemary Yeast Rolls for #SundaySupper #BakeForACure

This week, the Sunday Supper team is partnering up with Chantal Cookware and a lucky 20 ladies were selected to receive their new Easy as Pie Dish. The whole point? We’re baking in honour of those who have been affected by the scourge that is cancer and unfortunately, there are too many of us who can lay claim to that dishonour.

I have known and loved too many people directly affected by this disease. There was one terrible year where I went to four funerals and in each case, the deceased had succumbed to some form of cancer.

I definitely wanted to take part this week and bake something in recognition of all the strong, tenacious, inspirational people who are dealing with this on a day to day basis.

I’m bringing bread to our virtual table. Bread is old school. It’s calming. It’s soothing. It’s something you make in a manner that is almost primal – the way that a few scant ingredients come together in your hands and becomes something so comforting and familiar.

Annie’s Eats posted a honey yeast roll several years ago that apparently burned up the foodie blogisphere. There are many variations of this roll, and here is mine:

Garlic Rosemary Yeast Rolls (adapted from Annie’s Eats)

2 1/4 teaspoons instant yeast or approximately 2 3/4 teaspoons active dry yeast (I used the latter)
1 cup warm water (105-115 degrees F)
1 tbsp honey
3 tbsps olive oil
1 1/2 teaspoon salt
1 egg, at room temp, lightly beaten
5 cloves garlic, minced plus more for butter topping
3 tbsp fresh rosemary, minced plus more for butter topping
4 cups bread flour
2 tbsp butter for the topping

In the bowl of stand mixer fitted with the paddle attachment, stir together the yeast and warm water. Let it sit for three to five minutes and watch it bloom (very cool).

Blooming yeast.

Add the honey, oil, salt, egg, garlic and rosemary to the yeast mixture and mix well.

Add three cups of flour and mix until the dough comes together. It will be very sticky. Switch to the dough hook and with the mixer on low/medium-low, add in the remaining cup of flour.

The star and heart of my kitchen – my Kitchenaid Mixer.

Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. If your dough is too dry and isn’t coming together, add a bit of warm water, a tablespoon at a time. I had to add in about 2 extra tablespoons to get my dought to the right consistency.

Transfer the dough to a lightly oiled bowl. Turn it once in the bowl to coat it on all sides. Cover the dough with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot for about 2 hours until it’s doubled in size.

Dough doubled in size.

Turn the dough out on a lightly floured work space and knead for about 30 seconds. Cover the dough again and let it rest for another 10 minutes. Punch the dough (so fun!) and divide it into 10-12 equal sized pieces. Roll each piece into a ball and place it into a greased dish.

I made 12 pieces and they all fit into a normal sized Pyrex pie plate. Cover the pie plate and let the dough rise in a warm, draft-free spot for about 20-30 minutes.

During the final resting period, preheat your oven to 400 degrees F.

Place the two tablespoons butter, garlic and rosemary (however much you want) into a small saucepan. Heat it over medium high heat until the butter has melted. Continue heating on medium heat for about 2 minutes to really infuse the butter with the garlic and rosemary flavour.

Brush the melted butter over the top of the unbaked rolls. Place the rolls into the oven and bake for approximately 15-20 minutes.

Let cool before serving.

The missing piece. It was in my belly.

These are absolutely delicious. I don’t know why I was ever intimidated by bread baking at home. The tops were crusty and the insides soft, fluffy, and intoxicating with the strong garlic and rosemary flavours. The Husband inhaled two of these right away. Me – I can never stay away from carbs and it was hard to stop myself at just one piece.

Each Sunday Supper participant this week is bringing their baked dish to someone dealing with cancer, whether they’re a patient, a love done, or a health professional who works with cancer patients. I wanted to bring some rolls to my sister-in-law, who is a fantastic nurse. She is an incredibly strong, competent, able woman who I would gladly have in the hospital room with me. She doesn’t work specifically with cancer patients but she does a job that I could never imagine doing. It takes a tough person and trust me, she is one!

Unfortunately, I didn’t have time to drop by her place so I’ll give some to my Lil Sis tonight. My Lil Sis is a dietitian who works in hospitals, sometimes with those dealing with cancer. I’m sure she’ll appreciate these soft, garlicky, savoury rolls.

Make sure you check out everyone’s delicious baked goods!  This first list comprises those lucky #SundaySupper Contributors who were provided with an Easy As Pie Dish by Chantal Cookware

Join the Sunday Supper Team and Chantal Cookware for this special #BakeForACure event Around the Family Table this week on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat.

Just follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Keep up with the latest from Chantal on their websitetwitterfacebook, and Pinterest !

53 thoughts on “Garlic Rosemary Yeast Rolls for #SundaySupper #BakeForACure

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  14. Love your star feature, aka the Kitchen Aid. To read of your sadness in the passing of four friends/folk in the one year is truly heart wrenching. I had something similar in that our family lost an aunt, grandmother and grandfather within a year too (some time back.) Onto happier things, I love the way you’ve baked those tolls side by side. Too often I tend to do loaves or a muffin top roll and you’ve inspired me to add something new to the repertoire! It all looks truly delicious, Happy Baking 🙂

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  16. totally going to make these and maybe through some olives through. i’m craving some sort of delicious little side roll. YAY x

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  19. I couldn’t successfully make bread for the longest time. It may have something to do with my lack of patience and my disregard for precise measurements. But once I got the “activiating of the yeast” down, bread has been almost theraputic to make. I love the addition fo garlic and rosmary to these fluffy yeasty rolls. This is going on my to make list for sure!

  20. Nancy, what a fantastic post. I have two friends who are dealing with cancer right now and one is younger than me (breast cancer) and one is my age. It’s crazy. I echo what you said 100% about bread and I love what you wrote. Rosemary olive oil bread is my absolute fave in the world. I love your recipe here and will definitely try this! May I put this recipe on my blog too?

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  26. Is it suppose to be 3 cups of flour or 4? Because on the list of ingredient it says 4 but on the explanation is says three. Thanks you ! They look delicious

    • Hi Valerie! You use the whole four cups. When you first add the flour to the wet ingredients, you start with three cups. As you mix the dough together, you then gradually add the remaining cup to the dough. I hope that makes sense! Let me know if you have further questions.

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