Rustic Rosemary Dinner Rolls
from Half Assed Kitchen
1 package yeast
1 Tablespoon white sugar
1/4 cup warm (not hot) water
3 cups white flour
1/4 cup rye flour
1/4 cup whole wheat flour (You can experiment with the types of flours you select. Just be sure to keep the 3 cups of white flour, unless you want to end up with a very different kind of roll.)
1 teaspoon salt
1/2 to 3/4 cup water
1/4 cup (or so) fresh rosemary
Sea salt
Proof the yeast by adding it to 1/4 cup of warm water and 1 Tablespoon white sugar. After about 10 minutes, it should be puffy.
In large bowl, mix with flours and salt. Pour in 1/2 cup water and thoroughly combine ingredients. The texture of the dough should be shaggy and fairly sticky. But not so sticky it's impossible to work with. If the dough is still too dry, add the last 1/4 cup of water little by little. If you go overboard with water, you can always sprinkle more white flour back into the dough to get the right consistency.
We don't knead this dough, but we do take it from its bowl and pull it like taffy a few times (say, 5).
Place in a greased bowl and cover with a dish towel. Set in a warm place to rise.
When the dough has doubled in size (after 1 to 2 hours), punch down and fold in rosemary. Divide dough into small balls and place in greased baking pans. Sprinkle tops with sea salt and more rosemary.
Bake at 350 degrees for 15 to 20 minutes, or until tops are starting to turn golden.
Serve warm.