Such a great dough base!! It is very easy to change into loaves, buns, or use different herbs!
Dissolve sugar in warm water in a large bowl. Stir in yeast and allow to proof until creamy looking.
Add salt and oil into wet mixture.
Mix in flour and chopped rosemary.
Turn out onto a floured surface and knead until the dough is smooth.
Place back in oiled bowl and cover to rise.
Allow to rise until the dough has doubled in size.
Punch down dough and divide into 12 equal parts.
Form buns by pulling the sides of the dough ball underneath. Once the dough is rounded and smooth, place in a greased glass pan. I use 9 x 13 Pyrex pans.
Cover and let rise again.
Once desired size has been reached, place in a pre-heated 350 degree oven for 30 -35 minutes. Mine rarely take the 40 full minutes, but it has happened. I usually set the timer for 30 minutes and go from there.
After baking, take pans out and let cool for 10 minutes on a wire rack. Invert the pan and dump the buns out onto the rack after the 10 minutes.
* I have used fresh Rosemary, Oregano, Sage, and Chives in this recipe. I have also used Garlic Salt in place of regular salt to give the dough a different taste.
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Just made these and they turned out very good. I did use half whole wheat and half white flour. Also I didn’t have any fresh rosemary on hand so I used 1 T of a dried rosemary herb mix. I tried one fresh from the oven and it was very good, can’t wait to have one with our hamburgers tonight!
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countrygirl on 7.26.2009
We love these with grilled hamburgers!! Since I am chopping rosemary, I usually chop extra and add it to the hamburger as I am forming the hamburgers.