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Grandma's Rosemary Dinner Rolls

Source of Recipe


Taste of Home, December/January 2013



List of Ingredients



• 1 package (1/4-ounce) active dry yeast
  
• 3/4 cup warm water (110° to 115°)
  
• 3 cups bread flour
  
• 2 Tbsp sugar
  
• 1 Tbsp minced fresh rosemary, divided
  
• 3/4 tsp salt
  
• 2/3 cup warm 2% milk (110° to 115°)
  
• 1 egg
  
• 1/4 to 1/3 cup canola oil
  
• .
  
• -- Egg Wash --
  
• 1 egg yolk
  
• 2 Tbsp 2% milk
  






Instructions



1. 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).
   
   
2. Transfer dough to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
   
   
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-inch rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.
   
   
4. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
   
   
5. For egg wash, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° for 18 to 22 minutes or until golden brown. Remove from pans to wire racks; serve warm.
   
   Makes 1 dozen.