* Exported from MasterCook *
Rolls, Rosemary and Olive Dinner
Recipe By :Becky
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/4 teaspoons active dry yeast -- or (1/4 oz)
1/4 cup warm water -- (110-115F)
3 cups bread flour
2 tablespoons sugar
1 tablespoon fresh rosemary -- minced, divided
3/4 teaspoon salt
2/3 cup warm milk -- (110-115F)
1 egg
1/4 cup olive oil -- to 1/3C
1 egg yolk
2 tablespoons milk
Note: you can substitute dried rosemary for fresh. Reduce total
amount to 1 teaspoon, divided roughly 3/4 tsp and 1/4 tsp.
In a small bowl, dissolve the yeast in the warm water. Place the
flour, sugar, salt, and 2 tsps of the rosemary in your food
processor. Pulse a few times to combine. Add the warm milk, the egg
and the yeast mixture to the flour mixture. Pulse until almost all
the way blended. Process continually while drizzling in the olive
oil. Use just enough olive oil so that the mixture pulls away from
the sides and starts to form into a ball. Process for two minutes to knead.
Transfer the dough to a greased bowl and turn the dough in the bowl
to grease the top. Cover with plastic wrap and let rise in a warm
place until the dough has at least doubled in size.
Punch down the dough. Turn out onto a lightly floured surface and
cut into 12 pieces. Roll each piece into a 15" rope. Coil the dough
around itself and tuck the end under. Pinch to seal.
Place the rolls onto a parchment lined baking sheet. Cover and let
rise for 30 minutes. They should double in size. In a small bowl,
whisk together the egg yolk and milk. Brush the rolls with the egg
wash and sprinkle with the remaining rosemary. Preheat oven to 350F.
Bake at 350F for 18-22 minutes or until golden brown. Cool on wire
racks and serve warm.
Source:
"Adapted from Grandma's Rosemary Dinner Rolls in Taste of Home Magazine."
S(Internet address):
https://www.thetwobiteclub.com/2013/09/rosemary-olive-oil-dinner-rolls.html
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Per Serving (excluding unknown items): 195 Calories; 6g Fat (30.2%
calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary
Fiber; 38mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0323