Rosemary Bread Roll

Step 1

In a large bowl, whisk together the 2 cups flour, 1 tsp instant yeast, and 1 tsp salt. Stir in 1 tbsp chopped fresh rosemary.

Step 2

Add 2 tbsp olive oil and 0.75 cup warm water. Mix with a wooden spoon until a shaggy dough forms.

Step 3

Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, about 8 minutes.

Step 4

Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.

Step 5

Punch down dough, shape into a round roll, and place on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.

Step 6

Preheat oven to 400°F (200°C). Brush the roll with the remaining 1 tbsp olive oil and sprinkle with the remaining 1 tbsp rosemary.

Step 7

Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack for 10 minutes before serving.