We are on a Roll!

During this stay -home mandate we have certainly been bitten by the baking bug. It seems every night we’ve sat down trying to come up with a new recipe to try or a new baking project to share with the kids…

We have also discovered my hubby is pretty amazing at baking bread…which has made the rest of use very, very happy.

The kaiser rolls he made the last time were delicious so we decided to give bread making another go and decided on some fresh rosemary dinner rolls that would pair great with my spaghetti and hearty ragu’. They were a huge hit at the dinner table!

INGREDIENTS:

• 1/4 ounce of active dry yeast

• 1/4 cup warm water

• 2 tbsp sugar

• 1 tbsp fresh minced rosemary, divided

• 3 cups bread flour

• 3/4 tsp salt

• 2/3 cups warm low fat milk ( we used 1 %)

• 1 large egg at room temperature

• 1/4 cup canola oil

• Egg Wash ( 1 egg yolk and 2 tbsp low fat milk)

DIRECTIONS:

• Place the the yeast in a bowl and dissolve in warm water.

• In a food processor combine the sugar, flour, salt and 2 tsp of the rosemary and pulse until blended.

• add the warm milk, the egg and the yeast mixture to the food processor and pulse 10 times , until almost blended.

• Gradually add the oil while pulsing, just until the dough starts to pull away from the sides and starts to form a ball. Work it for two more minutes and then transfer the dough to a greased bowl, turning it to make sure all the sides are greased. ( The dough will be very soft )

• Cover the bowl with plastic wrap and let it rise in a warm place until double in size ( about 1 hour)

• Punch the dough down.place it onto a well floured surface and cut it into 12 portions.

• Shape them into balls then roll each of them into a 15” rope.

• Starting at one end lightly wrap the dough around itself to form a coil, tuck the end under and pinch it to seal.

• place each formed roll two inches apart into a parchment paper lined baking sheet. cover with plastic wrap and let them rise until doubled in size, about 30 minutes.

• Brush each roll with egg wash, sprinkle the remaining rosemary and bake at 350 until golden brown, about 18 to 22 minutes.

• move to wire racks and serve warm or cold as to your preference.