Grandma’s Rosemary Dinner Rolls
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- 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
- 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.
- 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.)
- 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.
- 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.
- Place 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- 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
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6 g|
|Saturated Fat 1 g|
|Cholesterol 32 mg|
|Sodium 163 mg|
|Total Carbohydrate 28 g|
|Dietary Fiber 1 g|
|Sugars 3 g|
|Protein 6 g|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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