This is a slightly simpler, straight dough version of these Rosemary Fans. (Straight dough is mixed at one time, versus recipes using starters, etc.) If you have the time to do the original version, which requires an extra few hours for the starter to ripen. I encourage you to do so, the bread flavor is a bit richer, somehow more "grainy" in a good way. It's all those lovely enzymes and tasty bits...
These rolls bloom in the oven into charming little fans, each with its own look. The bread dough is simple to make and shaping the rolls is quick, easy and (happily for small hands) not an exact science. You can substitute almost any other savory herb for rosemary, though fresh herbs really do work best for this.
Makes 12 large rolls
1 1/2 cups water (at body temperature)
1 tablespoon instant yeast
1 cup whole wheat flour
4 cups flour (bread flour is better, but all-purpose will work)
1/8 cup olive oil
1 tablespoon salt
1 tablespoon rosemary fresh, chopped
3 tablespoons olive oil (or melted butter)
- Put the water, yeast, whole wheat flour, three cups of the bread flour and the olive oil in a large mixing bowl and stir to combine. (Use low speed on a stand mixer.) Sprinkle in the last cup of flour while mixing, stopping when the dough clears the bowl and stops absorbing flour. Cover the bowl and let the dough rest for 20 minutes.
- Turn the dough out on a well-floured counter and sprinkle the salt on it. Knead the dough 5-10 minutes (stand mixer: 5-6 minutes on medium) until it is firm yet supple and smooth. (You may need to use a bit more flour on the counter.) Place the dough in a clean bowl and cover it with a damp cloth. Let rise until doubled in bulk, about an hour. (Use the rising amount, not time, to determine if dough is ready for next step.)
- When the dough has doubled in size, turn it out on a lightly floured counter and flatten into a rectangle with your hands. Let the dough relax for a minute while you prepare a muffin tin by lightly coating each cup with olive oil.
- Using a rolling pin, roll the dough into a 12x18 rectangle. If the dough starts resisting and springing back, let it rest for a few minutes and then finish rolling. Brush the dough with olive oil or melted butter and sprinkle liberally with chopped rosemary.
- Cut dough in half crosswise and lay one piece on top of the other. Cut that stack in half and stack the pieces to make one four-layer stack that's about 6x9 inches in size. Make three cuts crosswise and 4 lengthwise to give you 12 rolls about 1 ½ by 3 inches. It doesn't matters if the sides are uneven, it's what gives them their charm.
- Place in oiled muffin tins, one stack per cup with a short edge facing up. Cover and let rise until doubled in bulk, about an hour. When the rolls have increased in size by about half that amount, turn on the oven to 425 to preheat.
- Bake for 25 minutes, until golden brown. Cool in pans for 15 minutes and then gently turn them out onto a rack to finish cooling. Don't handle the rolls too roughly; they occasionally fall apart when warm.