Rosemary Rolls with Olive Oil and Sea Salt

Recipe #4 – Spartan Olive Oil #EVOOChallenge

These rolls are perfect to serve along side any entrée, but also would be great as a hamburger roll.  I know that many cooks hesitate to bake bread and use yeast.  This recipe is so easy and the results outstanding that I encourage you to try them.  You simply mix the dough in a large mixing bowl, knead the dough (simply place the dough on a floured surface and gently incorporate the ingredients – check out this site for step-by step instructions  Then you let the dough rise, shape into round balls, dip in olive oil, let rise again and bake.  The results – you will be a hero in the kitchen!


Rosemary Rolls with Olive Oil and Sea Salt
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  1. 3 envelopes active dry yeast
  2. 3 1/2 cups warm water
  3. 9 cups flour
  4. 1 tablespoon salt
  5. 1/2 cup chopped fresh rosemary
  6. 1/3 cup sea salt
  7. 1 cup olive oil
  1. Dissolve yeast in warm water in a large bowl. Stir in flour and 1 tablespoon salt; mix well. Turn dough onto lightly floured surface; kneed until smooth and elastic. Place dough in a lightly greased large bowl; turn dough to grease top. Cover with plastic wrap and let rise in a warm place 2 hours. Line 2 baking sheets with parchment. Sprinkle both sheets generously with rosemary and sea salt. Punch dough down. Divide into dough into 36 to 48 pieces. Shape each into a 2 1/2 inch ball. Dip each ball into olive oil and sprinkle with rosemary. Place on parchment-lined baking sheets. Let rise until double. Heat oven to 350 degrees. Bake approximately 25 minutes or until golden brown.
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One thought on “Rosemary Rolls with Olive Oil and Sea Salt

  1. Love the use of rosemary. I imagine these are great!

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