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|    HOME_COOKING    |    Home Cooking and Related Topics    |    9,244 messages    |
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|    Message 9,116 of 9,244    |
|    Dave Drum to All    |
|    Olde-School Recipes - 30    |
|    18 Jan 25 12:23:00    |
      TZUTC: -0500       MSGID: 71996.homecook@1:2320/105 2bf33916       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Grandma's Rosemary Dinner Rolls        Categories: Breads, Herbs, Dairy        Yield: 12 servings                1/4 oz Env active dry yeast        1/4 c Warm water (115oF/46oC)        3 c Bread flour        2 tb Sugar        1 tb Minced fresh rosemary;        - divided        3/4 ts Salt        2/3 c Warm milk (115oF/46oC)        1 lg Egg; room temp        1/3 c Canola oil              MMMMM--------------------------EGG WASH-------------------------------        1 lg Egg yolk        2 tb Milk                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.                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).                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.                Punch down dough. Turn out onto a lightly floured        surface; divide and shape into 12 balls. Roll each into        a 15" rope. Starting at 1 end, loosely wrap dough around        itself to form a coil. Tuck end under; pinch to seal.                Place 2" apart on greased baking sheets. Cover and let        rise until doubled, about 30 minutes.                For egg wash, in a small bowl, whisk egg yolk and milk;        brush over rolls. Sprinkle with remaining 1 teaspoon        rosemary. Bake @ 350oF/175oC until golden brown, 18-22        minutes. Remove from pans to wire racks; serve warm.                Charlotte Hendershot, Hudson, Pennsylvania                Makes: 1 dozen                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... Whiskey is the byproduct while making slop to feed hogs.       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 4/0 18/200 19/10 88/0 90/0 104/119 105/81 106/201 120/302       SEEN-BY: 120/616 128/187 129/305 153/757 7715 154/10 30 50 110 700       SEEN-BY: 218/700 840 220/20 90 221/1 6 360 226/18 30 44 50 227/114       SEEN-BY: 229/110 114 206 300 310 317 400 426 428 470 664 700 705 266/512       SEEN-BY: 291/111 301/1 320/219 322/757 335/364 341/66 200 342/200       SEEN-BY: 396/45 460/58 633/280 712/848 880/1 900/0 102 106 902/0 19       SEEN-BY: 902/26 905/0 930/1 2320/0 105 3634/12 5019/40 5075/35       PATH: 2320/105 154/10 221/6 341/66 902/26 229/426           |
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