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Grandma's Rosemary Dinner Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 13 Jul 2018 23:42:15 -0700
v118.n026.2
* Exported from MasterCook *

                      Rolls, Grandma's Rosemary Dinner

Recipe By     :Charlotte Hendershot
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Low Fat
                 Posted                          Side Dish
                 Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4            tsp  active dry yeast -- (1/4 oz)
      1/4           cup  warm water -- (110 to 115F)
   3               cups  bread flour
   2        tablespoons  sugar
   1         tablespoon  minced fresh rosemary -- divided
      3/4      teaspoon  salt
      2/3           cup  warm 2% milk -- (110 to 115F)
   1              large  Egg
      1/4             C  canola oil -- to 1/3C
                         EGG WASH:
   1              large  egg yolk
   2        tablespoons  2% milk

My grandma (I called her Baba) made these in her coal oven. How she 
regulated the temperature is beyond me! She always made extra rolls 
for the neighbors to bake in their own ovens. At lunchtime, my mom 
and aunts delivered the formed rolls.

Prep: 35 min. + rising
Bake: 20 min.

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" rope. Starting at one 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 rosemary. Bake at 350F for 18 to 22 
minutes or until golden brown. Remove from pans to wire racks; serve warm.

Source:
   "Originally published as Grandma's Rosemary Dinner Rolls in Taste 
of Home December/January 2013"
S(Internet address):
   "https://www.tasteofhome.com/recipes/grandma-s-rosemary-dinner-rolls";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 6g Fat (29.6% 
calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary 
Fiber; 37mg Cholesterol; 149mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2018 - 0623