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

Ingredients

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