It’s that time of year when many of you are hard at work planning your Thanksgiving menus. This year I’m not hosting so I am happily thinking of other things. Given my rocky history with this holiday (boy is that an understatement), avoidance of the topic right up until the very last minute has been serving me well the past few years. Nevertheless, I do have quite a few great recipes to share with you for the holiday because I just love you all that much. Truth be told, at the moment my mind is much happier thinking of our recent vacations as well as starting to plan trips for next year. This recipe serves both purposes beautifully, as it was inspired by our trip to Italy but would be an absolutely perfect addition to a Thanksgiving table.
There was no shortage of carbs during our time in Italy. Nearly every meal started with some form of bread basket. The restaurant at the heaven-on-earth resort in Amalfi had an especially fantastic bread basket with several different types of bread and rolls. All of them were good but to me, none compared to the rosemary rolls. They were outstanding! Our waiter assured me this was an accurate assessment. Whether he was flirting, trying to get a better tip, or both, I still like to think I was definitely right about this. I knew I had to find a version I could make at home. I chose this olive oil dough base since it seemed a perfect Italian-inspired pairing with the rosemary. These turned out better than I could have hoped and, I’m please to say, I think they are even better than the version that inspired the my homemade endeavor in the first place. Whether you serve them for your holiday meal or simply keep a batch on hand in the freezer to enjoy with soups and stews throughout the winter, I’m sure you will be glad you made them. I absolutely adore these rolls – definitely a new favorite of mine!