Perhaps you noticed at the moment my favorite herb is rosemary. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship. As I have a new powerful food processor from Bosch, I love to make bread even more than before (yes, this is possible!). It's much more easier to knead the dough. So I decided to bake rosemary rolls for Weekend Herb Blogging, this week hosted by Ulrike from Küchenlatein.

For the rolls I used the rest of Halbweissmehl (half white flour), which I brought along from my last trip to Switzerland. The other half of the flour I used before for this bread.

Rosemary Rolls
makes 12 a 75 g

500 g "half white" flour (correspond to wheat flour type 650-900)
10 g salt
15 g fresh yeast
1 ts malt extract or sugar
100 g Quark
1 tb olive oil
240 g water

4 sprigs of rosemary (30-40 cm long)

Dissolve yeast in some water. Put rest of the water in the mixer bowl, add flour, salt, malt extract and dissolved yeast. Mix on speed 2 (Bosch MUM 8) for 5 minutes. Dough should be smooth and elastic. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 1 hour.

Cut dough into 12 equal pieces. Form into rough ovals, flatten and wrap 3 pieces around one sprig of rosemary. Pinch well the seals. Cover with plastic wrap and leave to rise 20-30 minutes again.

Preheat oven to 230 C. Mist inside with a spray, bake rolls for 20 minutes.

During baking the smell of rosemary is just filling your kitchen! Yummmie!

The result: tasty chewy rolls!

weekend herb blogging

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