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Title: Rosemary Rolls
Categories: Bread
Yield: 16 Rolls
| ROLLS | ||
| 1 | pk | Pillsbury Hot Roll Mix |
| 2 | ts | Dried rosemary leaves, crush |
| 1 | c | Water, heated (120 to 130 F) |
| 2 | tb | Olive oil or Oil |
| 1 | Egg | |
| TOPPING | ||
| 1 | ts | Water |
| 1 | Egg white | |
| 1 | ts | Coarse salt |
| 1 | ts | Dried rosemary leaves |
Grease large cookie sheet. In large bowl, combine flour mixture with yeast from foil packet and 2 tsp. rosemary leaves; blend well. Stir in hot water, oil and 1 egg until dough pulls cleanly away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to prevent stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 16 equal pieces; shape into balls. Place on greased cookie sheet. In small bowl, combine 1 tsp. water and egg white; beat slightly. Brush over dough; sprinkle with salt and 1 tsp. Rosemary leaves. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 20 to 30 minutes. Heat oven to 375 F. Uncover dough. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie; cool on wire rack.
Nutritional Info: 1 Roll; Cal.-120, Protein-4 gr., Carbo.-21 gr., Fat-2 gr., Chol. 13 mg., Sodium-340 mg.
Dietary Exchanges: 1 Starch, 1/2 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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