- 1 stick cold unsalted butter, cubed, plus melted butter
- 1 cup warm water
- 1/4 cup sugar
- One 1/4-ounce packet active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons kosher salt
- 1 1/2 cups plain yogurt
- Eighteen 1 1/2-inch rosemary sprigs
How to make this recipe
- Brush 18 cups of 2 standard-size muffin pans with melted butter. In a small bowl, whisk the warm water with the sugar and yeast and let stand until foamy, about 5 minutes.
- In a large bowl, whisk the flour, baking powder and salt. Using your fingers, pinch the cold butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Stir in the yeast mixture until the dough is evenly moistened (it will be shaggy), then stir in the yogurt to form a sticky dough. Scoop 1/4 cup of the dough into each buttered muffin cup and let stand in a warm place until risen, about 1 hour.
- Preheat the oven to 400°. Brush the rolls with melted butter and stick a rosemary sprig in each one. Bake the rolls in the lower and upper thirds of the oven for 18 to 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the rolls to a platter or basket and serve warm.
The rolls can be stored in an airtight container at room temperature overnight. Reheat in a 350° oven for about 5 minutes before serving.