Grandma's Rosemary Dinner Rolls Recipe

Directions 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 with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal. Place 2 in. 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 rosemary. Bake at 350degrees for 18-22 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 1 dozen. Originally published as Grandma's Rosemary Dinner Rolls in Taste of Home December/January 2013, p32 Nutritional Facts 1 roll equals 194 calories, 6 g fat (1 g saturated fat), 32 mg cholesterol, 163 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend