It’s a cold Friday here, so I thought it would be the prefect day to share this recipe. I love comfort food on most days, but especially on cold days. There is nothing like mac and cheese…or basically anything with cheese when it’s cold. I was going through some fellow blogger Instagrams looking for inspiration. You need a little something different every now and then. I happened to come across these amazing rolls, and the blogger had mentioned that she turned it into a loaf of bread for grilled cheese. Not .5 seconds later I was outside clipping rosemary from my herb garden and baking this bread. I am so glad I read the comments, or I would have missed this fantastic recipe. I imagine these making the perfect roll, for sure. But, when you layer cheese on here, and get it all toasty, and then dip it in some homemade tomato soup. I call that #winning, sorry Charlie. It was so easy to make and really enhances the grilled cheese, I mean you could even make homemade croutons with this and pop it right into your soup. Add some parm when you toast them….and I’m drooling. It’s also a great little something to serve on Thanksgiving. Even if you are looking for a roll to serve along side, you could always make the original recipe which is linked below. The rosemary certainly incorporates well into any thanksgiving menu, so this would be a great option. They are pretty no fuss as bread is concerned, so it would be the perfect homemade option.
Rosemary Olive Oil Bread
- In the bowl of your electric mixer, combine the water, flour, yeast, olive oil, salt and rosemary. Mix together - using the paddle attachment - until a sticky dough forms. Switch to the dough hook and continue to knead until the dough is soft, elastic and just tacky but not sticky. About 5-7 minutes. You may need to add more flour to achieve this. Don't add too much and I would say leave on the stickier side if you are concerned.
- Lightly grease a large bowl with olive oil. Form the dough into a ball, place in the oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until it's nearly doubled in bulk. About 60-90 minutes.
- Turn the dough out onto a lightly floured work surface. Pat the dough out into a rectangle the length of your bread pan. Roll the bread up starting at the edge opposite you, and place the dough into the prepared bread pan seam side down.
- Let the dough rise about another 30 minutes.
- Heat your oven to degrees F. Sprinkle the top of the loaf with a bit of coarse salt. Bake about 20 minutes or until the bread is cooked through. Because you are making this a loaf, it's more dense, you want to be mindful of the bake time.
Recipe from Everyday Annie, Originally from Martha Stewart’s Baking Handbook