July 28, 2010

To tweet or not to tweet?! Rosemary Garlic and Butter Rolls

I don't know if that of the title of my new post is really a dilemma for me though...A dilemma should be something that makes you spend some (a lot) of time thinking about it...I don't spend a lot of time thinking about twitter. And that is the problem! I know, I know...twitter is a must right now. If you don't have twitter you are out...blah...blah...blah...I know how the story goes. But, honestly, how do you guys keep up with everything? How do you guys have a daily job, a husband, a house to clean, a social life (if not often I still like to go out and see friends), facebook, the blog, all the networking sites, twitter....AND still manage to bake?! How do you guys do it? 'Cause if you have a secret, I really would like to hear all about it!

All this is just to say that I know twitter is the new fashionable way of staying in touch, being cool and have people get to know you...but with all the other "normal" things in life sometimes I feel that I either have the time to research a recipe and bake something yummy or I have time to be constantly twitting. At the end of the day...I still choose to bake and these amazing Rosemary Garlic Butter Rolls were the outcome of my decision of baking instead of twitting. So I am on twitter and I know I know I know that I have to get better at using it...but for today I still think I made a good choice :)

I found this amazing recipe at Kayotic Kitchen. She has great step by step instructions and pictures on how to make it with the bread machine too, so I'll keep it brief. I did it by hand because I don't have a bread machine and because I really love making breads by hand...it's my stress release technique.

Anyway, I'll leave you with the recipe, and I'll go and tweet about it :)

Rosemary Garlic and Butter Rolls

10 gr (2 tsp) instant yeast (or 2 1/4 tsp active dry yeast)
113 gr (1 stick or 8 tbsp) butter (soft)
60 ml (1/4 cup or 2 oz) warm water
240 ml (1 cup or 8 oz) milk
28 gr (2 tbsp) sugar
1 large egg
5 gr (1 tsp) salt
690 gr (3 cups or 24 oz) flour
1 rosemary sprig
garlic powder
coarse sea salt

Mix 2/3 of the butter with the milk. Lightly beat a large room-temperature egg.

Put the milk and butter mix in the microwave for a minute at full power. It doesn’t have to be hot, just lukewarm. 

In a big bowl, sift 1 cup of flour and the yeast. Add 2 tbsp sugar, 1 tsp salt, and the egg.

Mix until the flour is incorporated before adding another cup of flour. Repeat this process until all the flour is incorporated. As soon as the wet and dry ingredients are combined, start kneading straight away and only use extra flour if the dough starts sticking to your hands. Knead for about ten minutes, until you get a fluffy dough.

Cover the bowl and let the dough rest for 10 minutes.

Lightly butter a baking tray. Transfer the dough to a lightly floured cutting board. It should be a really soft and slightly sticky dough. (Mine really looked like a sticky pillow!)

Flatten it with your hand and using a sharp knife divide the dough into 9 pieces. Instead of rolling the dough in your hand, you simply fold the sides to the bottom and shape them in the palm of your hand. (This is a great tip that you should remember also for when you make pizza dough) Transfer them to the baking tray but give them a little room to rise. Cover them with a towel and let them rise for an hour to an hour and a half. Until they doubled in size.

While the dough is rising, put a rosemary spring in a small bowl together with some garlic powder and the remaining 1/3 of the butter and lightly mix it. Leave it be for an hour or so, while the dough rises. Then put it in the microwave for 30 seconds at full power, or until the butter melts. Brush it all over the dough, spread some rosemary leaves and sprinkle some coarse sea salt all over the rolls.

Bake them in a preheated oven at 350F for 20-25 minutes, or  until all puffy and golden brown.

Source: Kayotic Kitchen

Check it out in the next YeastSpotting


  1. I can almost smell them. I think these are calling to be amde this weekend.

  2. You are not alone. It is hard to keep up with all the social media. My mind is only starting to think in terms of status updates!

    The rosemary bread looks great! I can imagin myself dipping it in some olive oil and balsamic!

    ~Prairie Story ...care of Alison Zulyniak

  3. I've just started to get the hang of Twitter myself, definitely very new to it still. It's very hard to balance everything, though, so I know what you mean. I know some things in my life have surely taken a back seat to blogging.

    That said, your rosemary rolls look heavenly. Rosemary is one of my favorite additions to bread. Yummy!

  4. I'm awful at remembering to update my Twitter. I get why I should use it, but it's hard to see the point sometimes.

    These rolls look great!

  5. Thank you all ladies for understanding me....I feel less alone :)
    Maybe one day I will buy a bread machine and with the time I save I will tweet more regularly :)

  6. Hi Sara, I don't think I'll be jumping on the twitter bandwagon. I do have too many other things that I want to concentrate on, including kneading my own bread and spending time with my daughter and husband so if I lose a couple of people who might have otherwise seen my blog, so be it. I'll live and so will they.

  7. Hi again....just wanted to let you know that you're featured in my post for tonight.

  8. @The Mom Chef: of wow! that's soooo cool...I've never been featured before :))))
    In any case, I agree! I still prefer spending my time baking and doing things with my husband than on twitter...so by now I signed up and I'm not really using it...maybe on day if my priorities change!

  9. I don't get Twitter - we have an account for our blog and my friend Stacie "manages" it :). These rolls look good! Please send us some!

  10. I have a weakness for breads. These rolls look wonderful. Wish I had a couple right now!

  11. I pick and choose my social media. I do facebook b/c I already was using it to alert my friends when I posted something new--so what's the difference if I create a specific fanpage?

    I got twitter solely for my blog. People use it at different levels, so it doesnt make me feel bad not to tweet every day. I mostly tweet when I have a new post (maybe once or twice a day) or when I have a question to pose to my followers or if I want to share something.

    So I say use what works for you and at the level that works for you. If it's better for you to bake so you have content, then that's what you should do. Speaking of which, these look awesome--I love rosemary & garlic together.

  12. Thank you all for sharing your experience and suggestion! I guess I will move onto a higher level of twitter only when I will be ready! Btw, Cristina, I also have a weakness for breads! The nice thing of these rolls is that after two days they were still as good as the first day and I tried to freeze them...defrost they were still good. I guess next time I will make many more and just keep them in the freezer for those days when I can't make them fresh :)
    Never, ever go to bed with a bread craving :)

  13. Una vera delizia....complimenti....baci baci stefy

  14. I am with you as well about Twitter, I don't get it, I ask people questions as well and never get responses, maybe I am doing something wrong:) I am a sucker for bread and rolls and these look wonderful!

  15. Tweet! It takes a while to build a following and to get into it, but it is fun. It is and it connects you to people you want to be connected to- the rest you can tune out :-) - If you 'don't get it' it's probably because you never spent enough time to figure it out and get into it. And when I say time, I don't mean active time cause Twitter really doesn't eat up that much of your life. I learn about so many things- events, new posts, etc- on Twitter. Give it a try- not much to lose :)

  16. I don't Twitter, or Tweet, or what have you, either. Maybe I will sometime but I can hardly keep up with my own life at the moment.
    The rolls look amazing. Great pictures!

  17. @FrenchPressMemos: I am not giving up on twitter yet but I have to agree with CCRecipe...I have tried to ask people questions and never get replies....I guess I will have to try harder...but again, only after I have baked something good :)

  18. Now I am even more hungry! They look soooo good! Fantastic job.

  19. Thank you Cath! As good as easy to make. You should try them!

  20. Hi Sara,

    These looks fantastic. I can imagine myself slather lots of butter when they are nice and warm. Yummy.

    By the way, I've got something for you. Check this out http://www.fussfreecooking.com/emily-monologues/award/

    And, happy tweeting!

  21. I was determined to never join Twitter...but then I did..lol I synced my Facebook page with it and it updates my Twitter automatically. I still don't understand Twitter though.

    Love the rolls! I might have to try them this weekend!!

  22. @Emily: I woke up this morning finding your comment and link...thank you very much for the mention! It was a super nice surprise. And congrats on the award
    @Tara: I don't even use facebook for my blog :( oh man, now I feel I'm so bad at all this haha

  23. Delicious combination.. like garlic bread on the hoof.. and how good is that!

  24. I can feel with you! I don't use twitter, but I have more and more things to do on the pc, and I can't keep an eye on everything! I think that the most important thing to do is do what you want and not what the others want you to do. So, let's go on with cooking :)

    p.s: this recipe is so appetizing!!

    p.p.s: Sorry if I make some mistakes, but I'm already studing english at school. I'm trying harder to improve myself, so I want to write in english, even if I'm not very good... Thank you for your patience :)

  25. @Anna: you are so sweet...on this blog we LOVE mistakes :) that's why I have a habit of posting even the recipes that don't come out well. I constantly make a mess with my baking. But we learn through mistakes, right? I don't even count all the mistakes I make in English myself...people appreciate the effort. And if there is something you can't say...feel free to comment in Italian.
    Btw, I have twitter open right now and instead of keep checking it I've just baked something new :)

  26. i can smell that fresh baked smell right through the photos!


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