TZUTC: -0500   
   MSGID: 29968.recipes@1:2320/105 2bf294ea   
   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: 18/200 105/81 106/201 128/187 153/7715 154/110 218/700 226/30   
   SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 705 266/512   
   SEEN-BY: 291/111 320/219 322/757 342/200 396/45 460/58 633/280 712/848   
   SEEN-BY: 902/26 2320/0 105 3634/12 5020/400 5075/35   
   PATH: 2320/105 229/426