Rosemary Dinner Rolls

Ingredients

• 1 package active dry yeast
• 60 ml warm water (110-115°)
• 360 g bread flour
• 25 g sugar
• 3 g minced fresh rosemary, divided
• 5 g salt
• 160 ml warm 2% milk (110-115°)
• 1 large egg, room temperature
• 60-80 ml canola oil

Egg Wash

• 1 large egg yolk
• 30 ml 2% milk

Directions

1. Activate Yeast: Dissolve yeast in warm water in a small bowl.
2. Mix Dry: In a food processor, pulse flour, sugar, rosemary, and salt.
3. Combine Wet: Add warm milk, egg, and yeast mixture; pulse 10 times until nearly blended.
4. Add Oil & Knead: Gradually add oil while processing until dough forms a ball. Process 2 minutes more to knead (dough will be soft).
5. First Rise: Transfer to greased bowl, cover, and let rise until doubled (~1 hour).
6. Shape Rolls: Punch down, divide into 12 pieces, roll each into a 15" rope, coil loosely, tuck end under, and pinch to seal.
7. Second Rise: Place 2" apart on greased sheets, cover, and rise until doubled (~30 minutes).
8. Egg Wash & Bake: Whisk egg yolk and milk; brush rolls, sprinkle rosemary. Bake at 350°F for 18-22 minutes until golden.
9. Cool & Serve: Remove to wire racks and serve warm.