Rosemary Dinner Rolls


Gorgeous rolls that smell and taste heavenly!

1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water (about 115 degrees)
2 c. bread flour
1 c. whole wheat flour
2 T. sugar
1 T. minced, fresh rosemary, divided
1 tsp. salt
2/3 c. warm milk (115 degrees)
1 egg
1/4 c. light olive oil
Coarse salt, optional
1 egg yolk
2 T. milk
1. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 tsp. 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. 2. 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). 3. 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. 4. 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. 5. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. 6. For egg wash, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary and a little coarse salt (if desired). Bake at 350 degrees for 18-22 minutes or until golden brown. Remove from pans to wire racks; serve warm.


506% DV

197% DV

1604% DV

402% DV

109% DV

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