Rosemary garlic and parmesan rolls-
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon vegetable oil or canola oil
2 tablespoons granulated sugar
1/2 teaspoon salt
3 1/2 cups all purpose flour

Rosemary Garlic Parmesan Butter
5 tablespoon butter melted
1/4 teaspoon garlic salt
1 teaspoon dried or fresh chopped rosemary
1 1/2 tablespoons parmesan
INSTRUCTIONS

In a large bowl or bowl of your stand mixer fitted with the dough hook, add the warm water, yeast and sugar. Gently mix until combined.
Let mixture sit for 10 minutes; yeast should be foamy signifying the yeast is activated.
Add the oil, flour, and salt. Mix for 5-8 minutes. Dough should pull away from the sides of the bowl. If it’s too wet, add a tablespoon of flour at a time until dough reaches a soft but tacky consistency

MAKE THE ROLLS
Add warm water, sugar, and active dry yeast to a large bowl (or bowl of your stand mixer). Let this mixture sit for 10 minutes. The yeast will get bubbly, signifying it has been activated.

Once activated add the oil, flour, and salt to the bowl and mix for 5-8 minutes.If using a stand mixer use the dough hook.

you can make these rolls by hand. It’ll just require a lot more effort and elbow grease .
The dough should pull away from the sides of the bowl.

If the dough is too wet add a tablespoon of flour at a time until it reaches a soft but tacky consistency.

RISING
Add a teaspoon of vegetable oil to a large bowl. Using your hands, rub the oil around the interior of the bowl. Place the dough ball in the bowl, then turn it over so that the top of the dough is lightly covered in the oil.

Cover the bowl and let rise until doubled in size, about 1 hour.
ROLL INTO BALLS
Once doubled in size, divide the dough into 12 balls. Roll until uniform in size.
Place the rolls on a lightly greased 13″ x 9″ inch baking sheet.

just use a few spritzes of Pam, and you’re good to go.

Cover the rolls and let them rise for 30 minutes.

Lightly brush some melted butter over the tops and then bake in the oven for 20-25 minutes or until golden brown and baked throughout.
When the rolls come out of the oven, brush a generous amount of the rosemary, garlic, parmesan butter overtop. And that’s it!

ROSEMARY GARLIC PARMESAN BUTTER
To make this butter, simply add the garlic salt, rosemary, and parmesan to the remaining melted butter.

TROUBLESHOOTING
When making the rolls, if the yeast hasn’t bubbled after 10 minutes, begin again.

There could be multiple reasons for the yeast not successfully activating:
The water is too hot so it “killed” the yeast, so to speak. Next time, use water that’s not too hot. Around 105°F – 110°F is a great temperature to shoot for.
The yeast is expired, and old. To fix this problem, use fresh yeast. Pro tip: store yeast in the fridge.
Can you use instant yeast? Yes. Instant yeast and active dry yeast can be used interchangeably

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