Buttery Rosemary Buns
Serves 1620 mins prep28 mins cook
Soft, fluffy, buttery dinner rolls infused with fragrant herbs and topped with melted butter and flaky salt. This small batch recipe can easily be scaled up. Perfect for Thanksgiving celebrations!
0 servings
What you need
Instructions
1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins, covering it with plastic wrap. 2: To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter and knead until smooth. 3: Proof for 1-2 hours or until doubled in size. 4: Divide the dough into 16 equal sections and shape them into balls. Place into a lined 9”x9” baking pan. Cover and proof for about 45 mins. 5: Preheat the oven to 350°F, brush the top with egg wash, and bake for 22-28 mins or until golden brown. Brush the tops with melted butter and top with flaky salt immediately after baking.View original recipe