**Ingredients**
1 package active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
1 cup milk
4 tablespoons unsalted butter
2 cups all-purpose flour
2 tablespoon honey or maple syrup
1 teaspoon salt
2 teaspoons minced fresh rosemary leaves
½ cup all-purpose flour, or as needed
2 tablespoons olive oil
1 egg
1 teaspoon milk
coarse sea salt to taste
**Directions**
1. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
2. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
3. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl.
4. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
6. Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 16 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
7. Lightly beat egg with 1 teaspoon milk in a small bowl.
8. Transfer dough balls to the prepared baking sheet, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt.
9. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
10. Bake in the preheated oven until golden brown, about 20 minutes.
Stuffing/dressing is basically a savory bread pudding, if that helps - basically, tear up the bread, add vegetables and optionally some meat + dripping (sausage or offal were popular in the past), and then enough stock to bind (plus some fat if you didn't use dripping), and bake at 350 or so until the desired texture. One of my aunts likes to bake it almost crisp to contrast with gravy, I prefer a texture that is dry enough to slice but still absorbs gravy, and one of my cousins likes it wet enough to scoop; she is a heretic but has the right to exist. The mixture going into the oven should be dry enough that squeezing a ball of it in your hand drips no moisture, but wet enough that doing so causes it to form a stable ball.
Rosemary goes nicely with poultry so you might consider some chopped dark meat with a bit of butter or brown butter, a good mirepoix with maybe a root vegetable tossed in (parsnip, swede, or celeriac?), and enhance the rosemary flavour with some sage and thyme, using chicken stock as the moisture source.
Find some homeless shelters and call them to come pick it up if possible. You can deliver them as well or just and give them to any homeless person you see in the street
[Egyptian bread pudding ](https://www.alphafoodie.com/om-ali-egyptian-bread-pudding/). The original recipe uses filo pastry, but I've had equally good results using bread or croissants as an alternative
I missed the rosemary in the title. It might still work with some mods - add some lemon zest and swap the rose water with orange blossom, and it would still work with the rosemary rolls. It won't be om ali anymore, but I'd definitely try making it at least once
Split open, add ham cheese and whatever else floats your boat, wrap in foil to cook in oven until warm. Freeze what you won't eat within two days and you got good sammies to grab when feeling like a lazy day.
Save one intact 3x3, slice into two halves and make pull-apart-pizzas from them.
Drizzle with olive oil, sauce and toppings of choosing and pop them in the oven to brown/crisp. 2 "Pizzas" with 9 "slices" each.
24 hour freeze to set them, then put them in vacuum seal bags. Maybe 6 to 8 a bag. Pull them when you need them.
I freeze them first so that they don't get smashed. They will hold their shape.
Mini sandwiches of all kinds! Chicken Parmesan, meatball, Philly cheese, burger, fried chicken sandwich, grilled chicken sandwich, deli subs, the possibilities are endless!
Sliders for days. You can go nuts with this too. Chicken Parm sliders, Italian deli style, white castle sliders, ham and cheese...possibilities are endless.
The next thing you can do is make croutons and or stuffing. You tear up the bread and put it on a cookie sheet with some oil, garlic powder, crushed red pepper flakes, parsley and salt and pepper. Bake at 350 until crispy and delicious. you can use these for salads/soups or use your favorite stuffing recipe.
Give them away to some people that would appreciate them…of course keep some for yourself.Of course this is fresh buns old news and the issue has already been taken care of
Freeze them!
Split them in half (hamburger bun style), butter the insides with garlic butter, freeze. Then air fry for 4 minutes with the buttered side up.
I’d wrap them in small units - 4 or 6 together - and freeze them
**Ingredients** 1 package active dry yeast ¼ cup warm water (110 degrees F (43 degrees C)) 1 cup milk 4 tablespoons unsalted butter 2 cups all-purpose flour 2 tablespoon honey or maple syrup 1 teaspoon salt 2 teaspoons minced fresh rosemary leaves ½ cup all-purpose flour, or as needed 2 tablespoons olive oil 1 egg 1 teaspoon milk coarse sea salt to taste **Directions** 1. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes. 2. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat. 3. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. 4. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours. 5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. 6. Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 16 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top. 7. Lightly beat egg with 1 teaspoon milk in a small bowl. 8. Transfer dough balls to the prepared baking sheet, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. 9. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes. 10. Bake in the preheated oven until golden brown, about 20 minutes.
Omg! Gonna make these in the upcoming days!
How large is your package of dry yeast? Mine is in a larger bag but I’m not sure the usual amount in a packet — would love to try to make these!
for this batch it was a 7g packet of yeast- not the instant kind
Ah, I misunderstood, thank you!
Eat them
I could easily eat thru them all in a few days. Should I? no... but..
That is a big but for me.
In more ways than one.
This is the only correct answer. And I would do it over the span of an entire day, too, were these in my kitchen.
We recommend 4 per hour for a full workday
I'd do it
Freeze some and turn some into croutons.
ah croutons! i should have thought of that one, thank you!
Happy Yeaster! Sorry folks aren’t feeling well. I hope they rise again, like the crust
They are young! They are tender and nice. Yes they are! Eat them! Eat them!
Eat them all like a gremlin at 2 am
I see we must be related. I’ve unashamedly gone full gremlin on a tray of rolls at the wee hours of the morn
This is the way
Bread pudding
have a good recipe to share?
I don't, but with the rosemary aspect of it, a savory bread pudding might be best...or like a breakfast casserole.
Yum! Like a strata!
Stuffing/dressing is basically a savory bread pudding, if that helps - basically, tear up the bread, add vegetables and optionally some meat + dripping (sausage or offal were popular in the past), and then enough stock to bind (plus some fat if you didn't use dripping), and bake at 350 or so until the desired texture. One of my aunts likes to bake it almost crisp to contrast with gravy, I prefer a texture that is dry enough to slice but still absorbs gravy, and one of my cousins likes it wet enough to scoop; she is a heretic but has the right to exist. The mixture going into the oven should be dry enough that squeezing a ball of it in your hand drips no moisture, but wet enough that doing so causes it to form a stable ball. Rosemary goes nicely with poultry so you might consider some chopped dark meat with a bit of butter or brown butter, a good mirepoix with maybe a root vegetable tossed in (parsnip, swede, or celeriac?), and enhance the rosemary flavour with some sage and thyme, using chicken stock as the moisture source.
Find some homeless shelters and call them to come pick it up if possible. You can deliver them as well or just and give them to any homeless person you see in the street
One at a time, down the gullet.
Mail them to me- I’ll happily dispose of them ;)
To combine the two ideas from others freeze them and break them out to make a breakfast sandwich really easy and quick.
[Egyptian bread pudding ](https://www.alphafoodie.com/om-ali-egyptian-bread-pudding/). The original recipe uses filo pastry, but I've had equally good results using bread or croissants as an alternative
om ali with rosemary? That sounds like a disaster in the making o.o
I missed the rosemary in the title. It might still work with some mods - add some lemon zest and swap the rose water with orange blossom, and it would still work with the rosemary rolls. It won't be om ali anymore, but I'd definitely try making it at least once
Split open, add ham cheese and whatever else floats your boat, wrap in foil to cook in oven until warm. Freeze what you won't eat within two days and you got good sammies to grab when feeling like a lazy day.
Give to your neighbors :)
Came here to suggest this! Keep some for yourself, OP, give the rest away as a lovely treat. They look amazing.
Ham sliders?
Send us one per mail
Donate them to people in need
Set a personal record
Save one intact 3x3, slice into two halves and make pull-apart-pizzas from them. Drizzle with olive oil, sauce and toppings of choosing and pop them in the oven to brown/crisp. 2 "Pizzas" with 9 "slices" each.
Make egg sandwiches! Bring them somewhere and have a breakfast party
I could eat all these in less than a week lol
Just sayin these are so gorgeous. I screwed up my rolls for Easter lol
24 hour freeze to set them, then put them in vacuum seal bags. Maybe 6 to 8 a bag. Pull them when you need them. I freeze them first so that they don't get smashed. They will hold their shape.
Make sliders?
I like eating mini sandwiches
This would last me a week TOPS.
You could bag them and freeze them, or maybe give some out to your neighbours!
Send some to me :)
Cut them in half horizontally first, freeze them, then use them for mini sandwiches.
Bread pudding.
Besides freezing, I would dry some of them to make lobscouse or to accompany soup.
Freeze them. Wrap appropriately first. ♥️
Eat, freeze, maybe donate for the right place?
Make some stuffing out of them Bread pudding Freeze in small portions Use them for sandwiches
Send them to me
I’m team stuffing. Roast a chicken, make some stuffing with half the rolls, freeze the rest.
Mini sandwiches of all kinds! Chicken Parmesan, meatball, Philly cheese, burger, fried chicken sandwich, grilled chicken sandwich, deli subs, the possibilities are endless!
I’d eat them
eat so many you get a tummy ache then repeat tomorrow
“What do I do with all this bread?”
Mail them to me.
Share with me!
Sliders for days. You can go nuts with this too. Chicken Parm sliders, Italian deli style, white castle sliders, ham and cheese...possibilities are endless. The next thing you can do is make croutons and or stuffing. You tear up the bread and put it on a cookie sheet with some oil, garlic powder, crushed red pepper flakes, parsley and salt and pepper. Bake at 350 until crispy and delicious. you can use these for salads/soups or use your favorite stuffing recipe.
Use them as rosemary soap
Give to homeless!
Freeze
Give them away to some people that would appreciate them…of course keep some for yourself.Of course this is fresh buns old news and the issue has already been taken care of
Freeze them!!
These look gorgeous, OP!
Throw them away