Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups all purpose flour
- 2 1/2 tsp quick-rise instant yeast (also know as rapid rise yeast)
- 1 1/2 tsp fresh thyme (finely chopped or 1/2 tsp dried thyme leaves)
- 1 1/2 tsp fresh rosemary (finely chopped or 1/2 tsp dried rosemary)
- 1 1/2 tsp white sugar
- 1/2 tsp kosher salt (or less if using fine salt)
- 3/4 cup warm water (about 120°F)
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp extra-virgin olive oil
- 1 1/2 tsp fresh thyme (finely chopped or 1/2 tsp dried thyme leaves)
- 1 1/2 tsp fresh rosemary (finely chopped or 1/2 tsp dried rosemary)
- Additional sprinkling of kosher salt (or fine salt)
Instruction
- Preheat oven to 375F. Grease 9 muffin cups with olive oil. Set on a baking sheet and set aside.
- In a stand mixer fitter with the paddle attachment (or a large bowl with a spoon), stir together flour, yeast, thyme, rosemary, sugar and salt. Add water and olive oil. Beat 1 minute. Dough will be very batter-like.
- Divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
- Meanwhile, in a small saucepan over medium-low heat, stir together remaining oil and herbs just until herbs are fragrant and oil is hot, about 1-2 minutes. Remove from heat and let cool.
- When rolls have doubled, gently spoon cooled herb mixture over each roll. Sprinkle with a bit more salt. Bake until golden brown, about 20-25 minutes.
