MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Rosemary Dinner Rolls
Categories: Breads, Herbs, Dairy
Yield: 12 servings

1/4 oz Env active dry yeast
1/4 c Warm water (115oF/46oC)
3 c Bread flour
2 tb Sugar
1 tb Minced fresh rosemary;
- divided
3/4 ts Salt
2/3 c Warm milk (115oF/46oC)
1 lg Egg; room temp
1/3 c Canola oil

MMMMM--------------------------EGG WASH-------------------------------
1 lg Egg yolk
2 tb Milk

In a small bowl, dissolve yeast in warm water. Place the
flour, sugar, 2 teaspoons rosemary and salt in a food
processor; pulse until blended. Add the 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 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 and let rise in a warm place until
doubled, about 1 hour.

Punch down dough. Turn out onto a lightly floured
surface; divide and shape into 12 balls. Roll each into
a 15" rope. Starting at 1 end, loosely wrap dough around
itself to form a coil. Tuck end 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 small bowl, whisk egg yolk and milk;
brush over rolls. Sprinkle with remaining 1 teaspoon
rosemary. Bake @ 350oF/175oC until golden brown, 18-22
minutes. Remove from pans to wire racks; serve warm.

Charlotte Hendershot, Hudson, Pennsylvania

Makes: 1 dozen

RECIPE FROM: https://www.tasteofhome.com

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