Rosemary Rolls with Gorgonzola Butter

S. is not feeling well so I made fresh rolls for breakfast.  He loves these savory buttery rolls that melt in your mouth...

Thank you so much, Miz Helen!

 

Rosemary Rolls with Gorgonzola Butter

Ingredients:

1 cup warm water
1 large egg
1 tsp fresh lemon juice
1/4 cup butter, room temperature
1/2 tsp salt
4 tbsp sugar
3 tbsp powdered coffee creamer or milk
2 tbsp instant potato flakes
3 1/4 cups bread flour (King Arthur's is the only one I use)
1 tbsp bread machine yeast
1 tbsp crushed dried rosemary (or finely chopped fresh rosemary); experiment with other herbs, too
Optional:  Gorgonzola butter for brushing (we always use -- it's so good;

Gorgonzola Butter
Mix 4 oz of Gorgonzola with 4 tbsp of butter, process in your food processor until smooth.

Directions:

1.  Add all ingredients (except Gorgonzola butter ingredients) to your bread machine.
2. Select Dough cycle.
3. When dough is ready, remove it onto a lightly floured board and divide into 12-24 portions.
4. Shape each piece into a roll and place in a lightly greased muffin pan.  Note:  I usually make 12 large rolls and so use two muffin pans.
5. Heat a cup of water in the microwave, to create steam.
6. Slide your muffin pan(s) into microwave -- do it quickly, to prevent steam from escaping.
7. Let rolls rise until double in size -- about an hour.
8. Preheat the oven to 375 F and bake rolls 10-20 minutes or until golden.  For large rolls, it usually takes about 20 minutes.
9. Brush with Gorgonzola butter.  
10. Enjoy!

The original recipe is here.  Shared here: