Butternut Rolls with Rosemary and Sea Salt

For something delicious and artisanal try these Butternut Rolls with Rosemary and Sea Salt!

Worth the Effort

Email this Recipe Share On Facebook Share On Twitter


675g bread flour
1¼ teaspoons active dry yeast
3 tsp extra virgin olive oil
1 tbsp sea salt, plus extra for sprinkling
1 tbsp honey
50g Stork Baking Margarine, softened plus extra for brushing
1 cup (250ml) butternut puree
2-3 sprigs rosemary, finely chopped plus extra for topping
2 large eggs
½ cup (125ml) warm water

Step by step method

  1. Place all the ingredients in a large bowl and mix to form a wet, sticky dough.
  2. Cover the bowl with plastic wrap and allow to stand for 4 hours or until the dough has tripled in size and has large bubbles.
  3. Turn out onto a well-floured surface, divide into 40g pieces and shape into rounds.
  4. Dust the base of a 30cm-round baking tray with flour and place the rounds inside, leaving enough space to double in size.
  5. Cover the pan with plastic wrap and allow to stand for a further 30 minutes or until the dough has doubled in size.
  6. Preheat oven to 220 degrees celsius.
  7. Remove the plastic, brush with the extra Stork Bake, sprinkle with sea salt and rosemary and bake for 40 minutes or until golden brown and sounds hollow when tapped lightly.
  8. Turn out and allow to cool completely on a wire rack.
  9. Step 1

  10. Step 2

  11. Step 3

Butternut + Rosemary 3