• prep: 40 min
• cook: 35 min
• total: 1 hr 15 min

servings:

When I was a kid, my favorite Thanksgiving item was the bread rolls. Heck, even as an adult, it’s still one of my favorite sides. My sister and I always compare how many rolls we ate, seeing who indulged a bit more. Well, this year I’m going to skip the storebought rolls and making them from scratch. Call me ambitious or crazy but either way, I know these rosemary gruyere dinner rolls will be a hit. They’re incredibly soft with the perfect hint of rosemary and a little salty goodness from the gruyere. I think I’m going to have to make rolls from scratch every year now. They’re just too good!

• 1 3/4 cup (440 ml) warm milk (100-110 degrees F)
• 2 1/2 tsp active dry yeast
• 1 tsp sugar
• 4 1/2 cups (726 grams) bread flour
• 2 tbsp (29 grams) granulated sugar
• 1 1/2 tsp salt
• 1 large egg, beaten
• 1/2 cup (113 grams) butter, melted
• 1 tbsp plus 1 tsp fresh rosemary, chopped
• 1 1/4 cup (150 grams) grated gruyere
• 2 tbsp (28 grams) butter, melted
• 1/2 tsp sea salt

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