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BEER-N-BBQ by Larry

Roasted Garlic, Rosemary, Sourdough, & Sea Salt Dinner Rolls

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Here is the recipe asked for from the Cooking Showcase forum:




Makes about 42 rolls, so divide/multiple as necessary for your needs:


6-8 oz Sourdough Starter (https://www.youtube.com/watch?v=6LOX-lS-a5w)

2 cups Warm Milk (105-115 deg)

10 Tbsp Melted Butter (about 1 stick will do as well)

6 Tbsp Sugar

2 large eggs

2 tsp Salt

1 head Roasted Garlic (oiled and foiled at 400 deg F for 25-30 minutes) cooled, squeezed, and mushed into paste

~2 Tbsp chopped Fresh Rosemary (amount depends on your taste and strength of herb)

~7 cups Bread Flour (to start)

1 tsp active dry yeast (optional)

0-1 additional cups Bread Flour (to add until moist but not sticky)


Mix everything (except for the last cup of flour) and knead.

Add the extra flour while kneading until dough is smooth and elastic. I used a stand mixer for about five minutes on the slower dough hook speed.

Let rise in oiled bowl until doubled.

Punch down and optionally rise again.

Form into 2 oz wt rolls on oiled or parchment paper lined baking sheet.

Let rise while covered with oiled plastic wrap.

Heat oven to 425 deg F.

Brush rolls with egg wash (2 eggs whipped).

Sprinkle with Sea Salt on top.

Bake 18-22 minutes or until  golden brown and baked through (int tmp >200 deg)

Later, reheat in oven at around 400 deg for several minutes if necessary before serving.





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