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Cheesy Rolls with Rosemary and Seasalt

These rolls are delicious as a breakfast snack. They cank be frozen in large quantities and can be taken up the same morning,  just let them to thaw at room temperature. Due to the sparkling water, the finished product is light and does not fill the stomach too much, as much other bread can do well.

CHEESY ROLLS WITH ROSEMARY AND SEA SALT
CA. 70 ROLLS.

220 ML SPARKLING WATER
50 G FRESH YEAST
1½ TSP. SALT
1½ TSP. BAKING POWDER
110 G SOFTENED BUTTER
200 G GRATED EMMENTAL CHEESE
320 G FLOUR
3 TSP. DRIED ROSEMARY
2 TSP. SEA SALT
3 TBSP. OLIVE OIL
1 EGG

Dissolve the yeast in sprakling water and add salt and baking powder, flour and the softened butter.

Knead the grated cheese well into the dough.

Form the dough into a ball and divide it in two.

Roll out one dough ball to a rectangle as thin as possible.

Grind rosemary and sea salt together in a mortar and mix with the olive oil.

Spread 1½ tablespoons of the rosemary oil onto the cheesy dough  and make sure you reach the edges completely.

Roll the dough to from the long side to a sausage and cut it into 1 cm thick slices. Repeat with the other dough ball.

Place the rolls on a baking sheet or two lined with baking paper and let them rise them for 30 minutes.

Preheat the oven to 225 degrees celsius.

Brush the rolls with egg wash and put the plate in the middle of the oven and bake for approx. 12 mins until golden.

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