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Grandma's Rosemary Dinner Rolls

 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 egg
  • 1/4 to 1/3 cup canola oil
  • 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.

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Grandma's Rosemary Dinner Rolls (continued)

Directions (continued)

  • 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.