Rosemary EVOO Dinner Rolls

Three more days until Thanksgiving! I have another spectacular recipe for you today. I have been searching for the best recipe for rolls, there is nothing better than fresh homemade rolls to complete a meal. I ended up piecing this roll recipe together from various sources and then from my own. The Rosemary EVOO Dinner Rolls will definitely compliment any meal. I will be making this again on Wednesday evening! Happy Holidays everyone! Check back tomorrow, I will be posting some delicious desserts!

Rosemary EVOO dinner Rolls

Makes 24 rolls


Ingredients:

2 T dry yeast
2 cups warm water
2/3 cups Almond Milk
2 1/2 Tablespoons Quail and Olive Honey ( or 1/4 cup sugar, however the honey is delicious in this)
1/3 cup Rosemary EVOO plus extra for dough
2 teaspoons salt
1 egg
1 sprig of fresh Rosemary, chopped
6-8 cups all purpose flour


Preheat oven to 350*

In large mixer with dough hook attachment, combine the water and yeast. Let stand for about 5 minutes. Add honey, almond milk, and Rosemary EVOO. Stir to combine. Add salt, egg, and fresh Rosemary. Mix to combine and slowly add flour ( about 1/2 cup at a time) until dough pulls away from bowl and forms a ball. In well oiled bowl ( I used about 2 T of Rosemary EVOO) place dough, make sure to coat the dough with the oil so it won't dry out while rising. Place damp towel over bowl and place in a warm spot to rise, about 30minutes to one hour.  Take dough out and cut into pieces. Form into balls, place on stoneware or baking sheet with parchment, let rise with a damp towel for another 15 minutes. Place in oven for 15-20 minutes or until golden brown. Brush a little Rosemary EVOO over top. Enjoy!