Rosemary Rolls

1 package Pillsbury hot roll mix
2 teaspoons rosemary, crushed
1 cup hot water, 110-120 degrees
2 tablespoons olive oil
1 egg

TOPPING
1 teaspoon water
1 egg white, slightly beaten
1 teaspoon coarse salt
1 teaspoon rosemary

Grease large cookie sheet.

In large bowl, combine flour mixture with yeast from foil packet and 2 teaspoons rosemary; blend well. Stir in hot water, oil and 1 egg until dough pulls cleanly away from sides of bowl. Turn out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

Divide dough into 16 equal pieces; shape into balls. Place on prepared cookie sheet.

In small bowl, combine 1 teaspoon water and egg white; brush over top of rolls. Sprinkle with salt and 1 teaspoon rosemary. Cover loosely with plastic wrap and cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375.

Bake 13-18 minutes or until golden brown. Immediately remove from pan; cool on wire rack.

Makes 16 rolls
Source: Pillsbury Come for Dinner #95, 1988