Rocket Rolls

Rocket Rolls are deliciously light and airy and will take you to the moon.  My kids decided these rolls needed all three toppings, so they went to work sprinkling the poppy seeds, kosher salt and fresh rosemary leaves on top of the dough balls. These rolls have a touch of sweetness and a hint of cinnamon to them.  This recipe comes from Rebecca Rather's cook book "Pastry Queen".  Rebecca  uses the rolls for sandwiches and her bakery and I used them for a dinner roll.  Either way these rolls are fun to eat and make with the family. My son Alex decided that we needed to make a second batch of these rolls.  He said "mom we have to get started making those delicious rocket rolls" this was at 6:00 am Monday morning after a dinner party the night before.  I guess it is never to early to get cooking!

Rocket Rolls:
Pre-Heat Oven:  350 degrees
Makes:  32 dinner rolls or 16 sandwich rolls

3 (1/4-ounces) packages active dry yeast, about 1 tablespoon
1 cup warm water (105-115 degrees)
1/4 cup canola oil
1 large egg
3/4 cup sugar
1 1/2 cups water (more as needed)
6 1/2 cups bread flour
1 tablespoon sea salt
pinch of cinnamon
egg wash (recipe follows)

Egg Wash:

1 egg yolk

2 tablespoons milk

2 tablespoons rosemary, washed, leaves removed and finely chopped

1 tablespoon Kosher salt

1 tablespoon poppy seeds

1.  In a small bowl, dissolve the yeast in the warm water and 1 tablespoon sugar.  Allowing the yeast to become foamy about 5 minutes.

2.  In a mixer with a dough hook attachment, add the oil, egg, sugar, 1 1/2 cups water, salt, pinch of cinnamon and yeast mixture.  Slowly add the flour one cup at a time until the dough forms a ball.  (If the dough is too sticky add more flour one tablespoon at a time.  If the dough is too dry add 1 tablespoon of water at a time until the dough comes together in a ball).  Allow the dough to mix on low for 5 minutes. Lightly grease a large bowl with canola oil. Then place the dough into the bowl and cover it with a towel or plastic wrap.  Allow the dough to rise for 1  1/2 hours in a warm place or until the dough has doubled in bulk.

Rocket Roll Dough Ball

3.  Punch down the dough and remove it from the bowl.  On a floured work surface divide the dough into golf ball size dough balls for dinner rolls or tennis size balls for sandwich rolls.  Place on a parchment lined baking sheet spacing them 2 inches apart.  Cover the roll with plastic wrap and allow to rise in a warm place for 20 minutes or until lighter and fluffier.

4.  Mix the egg yolk and milk into a small bowl making an egg wash.  Using a pastry brush, brush each roll with the egg wash.  Then sprinkle your favorite topping:  poppy seeds, fresh rosemary or kosher salt to the top of the rolls.  You can try all three if you like.

5.  Remove the plastic wrap or towel from the dough.  Bake the rolls at 350 degrees for 20- 30 minutes or until golden brown.  Allow the rolls to cool on a wire rake for 5 minutes.  Eat the rolls warm with cold butter.  You can warm the rolls up by placing them in a 300 degree oven for 5 minutes just before serving them.

Rocket Rolls With Rosemary, Poppy Seeds and Kosher Salt