3 ½ c. flour (preferably unbleached and organic)
¼ c. honey
½ t. salt
2 t. (1 package) yeast
5 T. softened butter or margarine
2/3 c. very hot water
2 T. fresh rosemary
Combine water, yeast and 1T of the honey in a measuring cup and let sit until foamy. In the bowl of a food processor, combine 1 c. of the flour with 2 T of the fresh rosemary. Process until rosemary is well distributed and cut small. Add rest of flour, salt and butter to the bowl and process until mixed. Add yeast mixture and process until the dough forms a ball—adding more flour if necessary. Place in a greased bowl, turning to grease the top and let rise in a warm place for 1 hour until doubled. Punch down and divide into 4 equal pieces. Divide each of the 4 pieces into 6 small balls to form rolls. Place on a large cookie sheet a couple of inches apart. Let rise until doubled—about 40 minutes.
Preheat oven to 400 degrees. Bake rolls for 10 to 15 minutes until golden brown. Brush tops with melted butter. Let cool—if you can. My boys eat these as fast as I can make them.
Editors note: These are magnificent split and stuffed with left over cooked tri tip or roast and horseradish mayonnaise or Trader Joe’s wasabi mayonnaise. Courtesy of Beth Conrey