Grandma’S Rosemary Dinner Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3 cups bread flour
• 2 tablespoons sugar
• 1 tablespoon minced fresh rosemary, divided
• 3/4 teaspoon salt
• 2/3 cup warm 2% milk (110u0b0 to 115u0b0)
• 1 large egg, room temperature
• 1/4 to 1/3 cup canola oil
• 1 large egg yolk
• 2 tablespoons 2% milk

1. 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.
2. 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).
3. Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.
5. Place 2 in. apart on greased
6. . Cover and let rise until doubled, about 30 minutes.
7. For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350u0b0 until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

active dry yeast, warm water, bread flour, sugar, fresh rosemary, salt, milk, egg, canola oil, egg yolk, milk

Taken from www.tasteofhome.com/recipes/grandma-s-rosemary-dinner-rolls/ (may not work)