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. —Charlotte Hendershot, Hudson, Pennsylvania
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 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 115°)
- 1 egg
- 1/4 to 1/3 cup canola oil
- EGG WASH:
- 1 egg yolk
- 2 tablespoons 2% milk
- 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 350° 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
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