My dad’s side of the family is Dutch, which means my household really values being gezellig, especially during the holidays. Gezellig is a feeling that can’t be fully translated into English. It’s cozy, social and homey all at once. While this recipe isn’t Dutch, making these rolls and sharing them feels very gezellig.

—— Gabi

Ingredients

For the rolls:

1 cup whole milk

2 tsp active dry yeast

½ tsp sugar

3 cups all purpose flour

3 tbsp olive oil

1 tsp sea salt

2 tsp dried oregano

For the sun-dried tomato butter:

1 ½ sticks unsalted butter

½ tsp sea salt

¼ cup finely chopped fresh parsley (buy about 1 bunch to chop)

The recipe calls for 6 sun dried tomatoes finely chopped, but I purchased around ¼ cup of small sun dried tomatoes then split each tomato in half

Directions

To make the dough: In a small bowl, mix milk, yeast and sugar. Leave the mixture alone for a few minutes until the yeast puffs up. Pour flour into a large bowl. Create a well in the center of the flour, and when the yeast mixture is ready, pour it into the well. Add the olive oil, sea salt and oregano into the well.

Using your hands, combine all the ingredients and knead them into a ball of dough. If the dough is dry, sprinkle in some more water. If it’s sticky, sprinkle in some more flour. You can add about a tablespoon of either at a time, but be cautious not to add too much. Knead for a few minutes until the dough immediately rises when you poke it. It should be soft and smooth. You can also use a mixer with dough hooks, but I think kneading by hand is more gezellig.

Apply a light coat of olive oil to a bowl two times larger than the ball of dough. Place the ball of dough into the bowl and cover it with a tea towel. Leave the bowl in a warm area (I recommend a cupboard) until the dough doubles in about an hour.

To make the sun-dried tomato butter: Melt butter in a small pan on your stovetop’s lowest setting. Pour melted butter into a small bowl, and let it sit until it becomes room temperature. Then stir in the sea salt, parsley, and sun-dried tomatoes. To bake the rolls: Lightly grease a 10-inch cast iron skillet or other stove-safe dish. I personally used the ceramic one pictured above.

Remove the dough from the cupboard once it has doubled. Press on the ball of dough to release some of the air. Separate the dough into 11 sections and roll each piece into a ball. Roll each ball in the sun-dried tomato butter then place it into the skillet or oven-safe dish. Try to place rolls around ¼ inch apart. Cover the skillet with a tea towel or plastic wrap and let the rolls rise for one hour.

Preheat your oven to 350°F. After one hour, uncover the skillet and spread the remainder of the sun-dried tomato butter over the rolls. Cover the rolls with the sun-dried tomatoes as evenly as possible. I recommend arranging them by hand. Bake rolls for 25-30 minutes, or until they’re golden brown.

Optional: when they’re still hot, brush the rolls with any remaining butter.

Enjoy while warm!

Recipe originally from SugarSalted.com