Thursday, December 2, 2010

Angel Cole's Rosemary Tri-Rolls

Angel Cole's Rosemary Tri-rolls
It's dangerous to go alone. Take this.

1 cup warm milk (70-80 degrees Fahrenheit)
1/2 cup butter, softened
2 eggs
1/4 cup sugar
1-1/2 teaspoon salt
4 cups flour
2-1/4 active dry yeast (NOT bread machine yeast)

Additional ingredients: 1 stick of butter, 1 tbsp dried rosemary

In bread machine pan, put all ingredients in order suggested by the manufacturer. For Sunbeam, add wet ingredients, then the sugar and salt, then the flour. After all the flour is there, make a small hole about the size of your pinkie in the flour, but DO NOT break the surface to the wet stuff below. Fill the small hole with active dry yeast.

Next, select the dough setting on the machine and walk away for about an hour and a half. Once the cycle is complete, turn the dough out onto a lightly floured surface and flour your hands. Then get out two large muffin pans and grease them. Take the dough and rub small amounts between your hands to make balls about the size of walnut, and then place three dough balls into each muffin tin. Make sure you leave plenty of room for the rolls to rise. (You should end up with approximately 24 tri-rolls.)

Cover the rolls with a dish towel and place in a warm, out of the way place to let them rise for at least 2-3 hours. Once risen, preheat oven to 375 degrees Fahrenheit. Melt 1 stick of butter, then lightly brush the butter on top of the rise rolls. Next, generously sprinkle rosemary over the tops of the rolls.

Bake rolls for 13-16 minutes or until golden brown. Once golden brown, pull out rolls and brush butter over the tops of them once more.

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