Grandma's Rosemary Dinner Rolls
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
12 ServingsPrep: 35 min. + rising Bake: 20 min.
- 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 Eggland's Best 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.