Thyme Rolls

How to prepare thyme rolls

1. Dissolve the yeast and sugar in warm water and let sit for 10 minutes, covered, in a warm place. If foam forms on top, continue with the following steps.
2. Knead an elastic dough from the flour mixed with salt, the yeast mixture, and milk. Knead either 5 minutes in a stand mixer, one cycle in a bread machine, or 15 minutes by hand. The result should be an elastic but not sticky dough.
3. Place the dough in a bowl greased with a little oil, cover with plastic wrap, and let rise in a warm place for 1.5 hours.
4. Turn the dough onto a work surface dusted with a little flour. Cut into 6 equal pieces. Shape into rolls by pulling the edges underneath and then rolling in your palms. Place the rolls on a baking sheet lined with parchment paper and dusted with a little flour. Top each with a piece of butter (10 g each).
5. Cover with plastic wrap and let rise in a warm place for 15 minutes.
6. Take each roll and with your fingers, stretch it into a round sheet starting from the center. The soft butter will spread across the top. Sprinkle crumbled thyme all over the surface of the dough sheets (see photo 4).
8. Roll up the sheet, then pinch the roll at both ends and stretch it to make it thinner. Coil it like a snail.
9. Place the coiled rolls back on the baking sheet. Cover again with plastic wrap and let rise for 1 hour.
10. Preheat the oven to 220°C (425°F) (with the steam option if your oven has it; if not, place a small pot of hot water at the very bottom of the oven from the start).
11. Bake the rolls for about 20 minutes, until golden brown.
12. When baked, remove from the baking sheet and let cool on a platter. If you want them shiny, you can rub a small cube of butter over them. I also sprinkled a little sea salt at this point.
14. The crust is pleasantly crispy and the inside is fluffy and soft. If you want to store them longer, put them in a zip-lock bag, but the crust will soften.

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