Grandma’s Rosemary Dinner Rolls

Ingredients

• 1 pkg (1/4 oz) active dry yeast
• 1/4 c warm water (110 to 115 degrees)
• 3 c bread flour
• 2 T. sugar
• 1 T. Minced fresh rosemary, divided or 1/2 T. dried rosemary
• 3/4 t. salt
• 2/3 c warm milk (110 to 115 degrees)
• 1 large egg, room temperature
• 1/4 to 1/3 c oil
• EGG WASH
• 1 large egg yolk
• 2 T. milk

Instructions

1. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 t. rosemary and salt in a food processor; pulse until blended. Add warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.
2. While processing, gradually add oil just until dough pulls away from the sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft.)
3. Transfer dough to a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough. Turn onto a lightly flo9ured surface, divide and shape into 12 balls. Roll each into a 15″ rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck ends under; pinch to seal.
5. Place 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
6. For egg wash: in a bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350 degrees until golden brown, 18 to 22 minutes. Remove from pans to wire racks, serve warm.

From Country Woman