Recipe: Italian Rosemary Rolls (Fleischmann's Yeast recipe)

ITALIAN ROSEMARY ROLLS

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

In large bowl, combine yeast and 1 1/4 cups 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 balls. 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.

Preheat oven to 400 degrees F.

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 degrees F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.

Makes 18 rolls
Adapted from source: Fleischmann's Yeast