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This recipe is originally from the driven cook, who sadly has taken a brief break from blogging because some jerk broke into her home and stole her computer, etc. She published this gorgeous recipe a couple of months ago but I have had it in my recipe file ever since. I am so pleased by how they turned out and by the ease in which they were made.

I am pairing them with Brown Sugar and Balsamic Glazed Pork Loins, a nice salad, and hasselback potatoes (my new addiction).

Rosemary Olive Oil Buns

  • 1 cup warm water
  • 1 tbsp sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 2 tbsp fresh rosemary, chopped
  • 1/4 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cups bread flour
  • 1 egg, whisked with a little water

In the bottom of a large mixing bowl, combine the water, sugar, and yeast. Let sit and work for 10 minutes or so. Add the flour, salt, rosemary, italian seasoning, pepper, and olive oil. Mix in gently until the rough dough forms. Remove from the bowl and kneed on a floured surface until smooth. Do not overwork, as it will lead to tough bread. Place in a greased bowl and allow to rise for an hour, until doubled in size. Separate into even balls (I had enough for 6) and set on a greased cookie sheet. Allow to rise for 45 minutes. Coat the buns with the egg wash for a nice surface color. Bake at 400 degrees for about 12 minutes or until golden brown.