Italian Rosemary Rolls Recipe

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Italian Rosemary Rolls

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :181

Ingrediants

1 1/4 cups lukewarm water (105? to 115?F)
2 packages Fleischmann's? Active Dry Yeast
1/3 cup olive oil -- at room temperature
4 teaspoons rosemary (leaves) -- crushed
1 1/2 teaspoons salt
2 eggs -- at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup chopped dates

Preparation

In large bowl, combine yeast and lukewarm water. Stir until dissolved. Stir in oil, 2 teaspoons crushed rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Knead in dates. Divide dough into 18 equal pieces. Shape into smooth ball. Place balls, 2 inches apart, on greased baking sheets.

Cover rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water. Brush rolls with egg mixture. Crumble remaining rosemary over rolls. With scissors, snip small "X" in top of rolls. Bake at 400?F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.