Olive Oil & Rosemary Rolls - 1 Dozen

Cuisinart original
These rolls go well with dinner, but could also be used as small sandwich rolls.


Makes 12 rolls


¼ cup flavorful extra virgin olive oil ¾ tablespoon dried rosemary 2¼ teaspoons active dry yeast 1 cups warm water 3 ¼ cups bread or unbleached, all-purpose flour 1¾ teaspoons sea salt (may use kosher salt) corn meal for the baking sheet

Nutritional information

Calories 166 (27% from fat) • carb. 26g • pro 4g • fat 5g • sat. fat 1g • chol. 0mg • sod. 196mg • calc. 9mg • fiber 1g


Combine the olive oil and rosemary, let stand 10 minutes or longer. Place the yeast and warm water in the bowl of the Cuisinart Hand Stand Mixer with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active. Combine flour and salt in separate mixing bowl. Insert the flat beaters to the Hand Stand Mixer and add olive oil and rosemary mixture and ½ cup of the flour to the yeast mixture. On speed 1, mix until smooth, about 30 to 40 seconds. Continue adding the flour, ½ cup at a time, mixing completely – about 30 to 40 seconds – until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added, the batter will become a complete ball of dough that cleans the sides of the mixing bowl. After all the flour has been incorporated, switch to the dough hooks. Knead on speed 3 for about 2 minutes. Dust dough ball lightly with flour and place in a resealable food storage bag, press out air and seal. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch down and let rise again for 1 hour (this second rise can be skipped if pressed for time – but adds to the flavor and texture). Punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with corn meal. Divide dough into 12 equal size pieces. Roll each piece of dough on a work surface and shape into a ball. Flatten slightly. Transfer to prepared baking pan and cover with plastic wrap. Let rise at room temperature until almost doubled – about 45 to 60 minutes. Fifteen minutes before baking, preheat the oven to 450°F. Uncover and bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Place on a wire rack to cool.