Rosemary Dinner Rolls are soft, pillowy and delicious. You'll love to dunk them into your soup or soak up your favourite gravy. The rolls taste great with butter.

It has been a snowless winter. Almost dry, except for the heavy hailstorm that battered the hills last week. The buds of the summer fruits were beginning to open up and the heavy hail caused colossal damage to the orchards. Since we are in the cooler area, the fruit trees had not started bearing buds and luckily escaped the wrath of the storm.

Our orchards are beginning to bloom now and trees are wearing new leaves. Peach and Plum blossoms present a stunning contrast.

Spring is magical. Rhododendrons are painting the hills red. A walk in the forest is calming for the mind and soothing for the soul.

Last week we baked Rosemary Dinner Rolls. Our home smelt divine as the spiral Rosemary rolls baked.

Soft, pillowy and flavourful, the rolls made a great accompaniment to Pumpkin soup.

You may add minced garlic if you wish. Add lots of chopped rosemary to the dough. The rolls taste best when fresh and warm. Enjoy with hot soup.

Rosemary Dinner Rolls

Ingredients

3 cups bread flour/all-purpose flour / whole wheat flour
1 teaspoon salt
1 tablespoon finely chopped fresh Rosemary
6-7 cloves garlic minced (optional)
2 tablespoons sugar
2 teaspoons instant dry yeast
½ cup warm water
2/3 cup warm milk
1/3 cup oil

Instructions

In a large bowl, mix flour and salt. Whisk well. Add 2 teaspoons chopped Rosemary and minced garlic.
In another bowl, take warm water, and add milk and sugar. Mix until sugar dissolves. Now add yeast. Mix and let sit for 10 minutes. The yeast will get activated.
Add the liquid ingredients to flour and knead for 3- 4 minutes until the dough turns soft. Now add oil and knead until the oil is well incorporated and the dough becomes soft and supple.
Transfer to an oiled bowl and turn around so that it is evenly coated with oil. Cover and keep in a warm place until double, about 1 hour.
Punch down dough. Transfer to a lightly floured surface and divide into 12-14 pieces.
Roll each piece into a 12-inch rope. Starting at one end, wrap the dough around itself to form a coil. Tuck under and pinch to seal.
Arrange the shaped roll on a baking tray lined with parchment paper. Place the rolls 2 inches apart.
Cover and let it rise for 25- 30 minutes or until double.
Preheat the oven to 180 degrees C.
Brush the top of the rolls with milk. Sprinkle remaining Rosemary.
Bake for 20-25 minutes or until golden.
Cool on the wire rack. Serve warm.