Fresh rosemary, garlic and sesame seeds give these soft, garlic dinner rolls a gorgeous flavor. An easy appetizer recipe for tasty dinner rolls that are simply irresistible.
Today I spotted some beautiful fresh rosemary at the store and I bought some even though I had no idea what to do with it. Most of my baking follows the same path: I see something that I know would make a great ingredient in a yummy something and then I start thinking of the possibilities when I get home.
I try to use seasonal ingredients whenever I can, and to me a big part of the fun is grabbing that first bundle of asparagus after a long winter or trying out new pumpkin recipes in the fall. I know you can buy fresh strawberries in January in many stores now, but they just don’t taste as summery to me as they do in June.
So, what became of the fresh rosemary? I also had some sesame seeds and garlic hanging around, so I decided to make a batch of fun little dinner mini-rolls. These cute and delicious Rosemary Garlic Knots are a perfect companion to any meal and are my go-to recipe for delicious garlic dinner rolls.
They would also make a fragrant and beautiful addition to a brunch setting and of course serve to simply satisfy that craving for something savory.
You don’t need a special occasion to make these soft treats, and you can use whatever fresh herbs you like, such as thyme or oregano. The fresh rosemary is intense but so tasty, and works so well with garlic.
The pillowy soft texture of these garlic dinner rolls is really quite irresistible. They are at their tastiest while still warm and fresh from the oven but keep at least till the next day covered, in room temperature.
Rosemary Garlic Knots (aka Perfect Garlic Dinner Rolls)
INGREDIENTS
¾ cup warm water
2 ¼ teaspoons instant dry yeast
1 teaspoon salt
2 cups all-purpose flour
¼ cup sesame seeds
3 tablespoons canola oil
3 garlic cloves
2 teaspoons chopped fresh rosemary
2 teaspoons dried parsley
INSTRUCTIONS
1. Preheat the oven to 435F°. In a bowl, mix flour, yeast, salt, sesame seeds, parsley and finely chopped rosemary and finely chopped garlic. Add warm water and mix until blended together.
2. Add oil and knead until the dough is smooth and soft and is no longer sticking to the bowl. Cover the bowl with a kitchen towel and let rise for 30 minutes in a warm place.
3. Place the dough on a lightly floured surface and divide in half for easier handling. Take one half and form it with your hands into a rope-like shape slightly thicker than a finger. Make a simple knot slightly bigger than a golf ball and cut it off from the rest of the dough rope. Tuck one end under the knot and place on a baking sheet lined with parchment paper. Repeat until you have used all the dough, cover the baking sheet with a kitchen towel and let rise for x minutes.
4. Brush the knots with egg and sprinkle with sesame seeds. Bake on the center rack for about 15 minutes or until the knots are lightly browned and golden in color.