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Wednesday, November 27, 2013

Rosemary Dinner Rolls





2 packages active dry yeast
2 1/2 cups warm milk
1/2 cup butter, melted
2 eggs
1/4 cup sugar
1 teaspoon salt
2 tablespoons minced fresh rosemary
7 cups flour

Dissolve yeast in 1/2 cup warm water. Set aside while you warm the milk and melt the butter together. Combine 2 cups flour, yeast mixture, sugar, salt, rosemary, beaten eggs, and warm milk with butter. Mix with a mixer until smooth. Gradually add and mix in the rest of the flour. Knead 6 minutes, set aside to rise in a covered bowl in a warm place til doubled (approx. 1.5 hours). Punch down. Tear off pieces of dough to form rolls, placing in greased baking pan with torn edges tucked under. Cover and let rise again til doubled (approx. 20-30 minutes). Bake at 375 approx. 15 minutes til golden brown.

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