Rosemary-Scented Dinner Rolls

• 1 stick cold unsalted butter, cubed, plus melted butter
• 1 cup warm water
• 1/4 cup sugar
• One 1/4-ounce packet active dry yeast
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 3/4 teaspoons kosher salt
• 1 1/2 cups plain yogurt
• Eighteen 1 1/2-inch rosemary sprigs

1. Brush 18 cups of 2 standard-size muffin pans with melted butter.
2. In a small bowl, whisk the warm water with the sugar and yeast and let stand until foamy, about 5 minutes.
3. In a large bowl, whisk the flour, baking powder and salt.
4. Using your fingers, pinch the cold butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.
5. Stir in the yeast mixture until the dough is evenly moistened (it will be shaggy), then stir in the yogurt to form a sticky dough.
6. Scoop 1/4 cup of the dough into each buttered muffin cup and let stand in a warm place until risen, about 1 hour.
7. Preheat the oven to 400.
8. Brush the rolls with melted butter and stick a rosemary sprig in each one.
9. Bake the rolls in the lower and upper thirds of the oven for 18 to 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking.
10. Transfer the rolls to a platter or basket and serve warm.

butter, water, sugar, yeast, allpurpose, baking powder, kosher salt, plain yogurt, eighteen

Taken from www.foodandwine.com/recipes/rosemary-scented-dinner-rolls (may not work)