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Recipe1M+
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Professional instant yeast — reliable rise, no proofing needed
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Linen bread bag — keeps artisan bread crusty, prevents staling
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Professional instant yeast — reliable rise, no proofing needed
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Linen bread bag — keeps artisan bread crusty, prevents staling
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combine the flour, salt, pepper and sugar in a large bowl. in a separate bowl, whisk the yeast and water together until the yeast dissolves, then pour it into the flour mixture. add 4 tablespoons of the melted butter. mix together with a wooden spoon until a shaggy ball of dough can be formed. turn dough out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth. spray a large, clean bowl with nonstick spray. place dough in the bowl and cover with plastic wrap. set aside to rest and rise for 2 hours. place the dough on a well-floured surface and roll into a large, thin rectangle. mix filling ingredients (garlic, parmesan and rosemary) in a small bowl. spread it over the dough, leaving a 1/2-inch border around the edges of the dough. roll tightly from one short end to the other short end, into a log. with a knife, carefully cut the log into 1-inch slices. spray a 10-inch round pan with nonstick spray. arrange the rolls in the pan, leaving a bit of space between them. brush the tops with the remaining tablespoon of melted butter. cover with plastic wrap and allow to rise for another 2 hours. preheat oven to 350 f. bake for 20-25 minutes, until the tops begin to brown. serve immediately, trying not to eat them all before they hit the table.