enJOY it

Bread no. 37 : rosemary rolls.

Adjustments : I made these up. Basically, I took our exact pizza dough recipe, split it into 9 small balls, let it rise for four hours (the dough balls doubled in size) then covered the whole pan with some olive oil, dried rosemary and sea salt. Then I baked the pan for about 24 minutes at 400*.

Notes : I thought I was going to end up with wheat dinner rolls that had a touch of rosemary and salt taste. Thanks to the olive oil, what I got was basically focaccia bread that was lacking in salt and oil flavor. (If you want an excellent focaccia, check here.)

Review : still decent though. Great texture. Would probably be even better dipped in olive oil and vinegar. If I did them again, I'd let the dough rise for about two hours, then knead it again, form dough balls and let it rise a second time before brushing with olive oil, rosemary & salt.