TACKtech’s Cookbook
Grandma's Rosemary Dinner Rolls
Main > Bread Recipes
Prep: 35 min. + rising Bake: 20 min. Yield: 12 Servings 35 20 55 Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3 cups bread flour 2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated 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 Directions 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. Taste of Home Christmas 2012

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Last Modified: 2025.08.17