Rosemary Buns

I woke up this morning and realised that the essay I thought was due next Monday is actually due on Friday. So I immediately threw myself into an episode of procrastibaking. Which is like procrastinating, but far more delicious.

There’s nothing like letting some dough rise to relax when you’re stressed out. What do you mean that might have been time better spent on my essay?

I can’t hear you, I’m distracted by how amazing these buns smell. 🙂

Rosemary Buns
(Very slightly adapted from this recipe from In Katrina’s Kitchen)
Print Recipe


  • 1 tbsp dry yeast
  • 1 tbsp sugar
  • 1 cup lukewarm water
  • 2-3 cups flour
  • 1 tsp salt + extra for topping
  • 1 tbsp dried rosemary
  • 2 tbsp fresh rosemary
  • 2 tbsp olive oil


  1. Mix yeast, sugar and milk and let sit until bubbles form
  2. Add 2 cups of flour, salt and dried rosemary and form a dough, adding extra flour as needed
  3. Knead for about 10 minutes until dough is smooth and elastic
  4. Place dough in oiled bowl, cover with a tea towel and let rise in a warm place for an hour or until doubled in size
  5. Punch dough down and divide into four sections and let rest for a few minutes
  6. Shape dough into logs, brush with olive oil and sprinkle on fresh rosemary. Allow to rest for half an hour
  7. Sprinkle with salt, then bake at 200 degrees for about 15 minutes or until golden on top

Perhaps I better get back to my essay now…

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