Recipe: Rosemary Raisin Dinner Rolls (bread machine dough cycle) (freeze ahead)

ROSEMARY RAISIN DINNER ROLLS

3 cups bread flour, divided use
1 teaspoon dried rosemary leaves
2/3 cup water
1/4 cup extra-virgin olive oil, plus additional for brushing tops
2 large eggs
1/3 cup non-fat dry milk powder
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons bread machine yeast
1/2 cup golden raisins

TO MAKE THE DOUGH:
In work bowl of food processor fitted with metal blade, combine 1 cup flour and the rosemary. Pulse to pulverize rosemary.

Place the ingredients, except the raisins and including the rosemary flour, in bread machine pan according to manufacturer's instructions. Program for the dough cycle; press start.

TO SHAPE THE ROLLS:
When dough cycle completes, spray two (9-inch) round cake pans with cooking spray.

Using a plastic dough scraper or spatula, turn the risen dough out onto a lightly floured work surface. Pat into a 12-by-10-inch rectangle; sprinkle with the raisins and press in. Starting from a long edge, roll dough into a cylinder, then use your palms to roll dough back and forth to a length of 18 inches and an even thickness. With a chef's knife, gently cut in half, then cut each piece into 8 equal portions; form each into a ball. Arrange in the cake pans, with one roll in the center and seven evenly spaced around it; brush the tops with olive oil.

TO FREEZE THE ROLLS:
Cover loosely with plastic wrap and set directly into the freezer. When frozen, wrap pans in heavy-duty aluminum foil; label with date and baking temperature and time.

WHEN READY TO BAKE:
Unwrap foil and loosen plastic wrap to give rolls room to expand. Let stand at room temperature to thaw and rise until fully double in bulk and rolls are pressing against each other, 6 to 7 hours.

Twenty minutes before baking preheat oven to 350 degrees F.

Remove plastic wrap. Brush surface of rolls with olive oil. Using a sharp knife or kitchen shears, slash or snip an X on the top of each roll, no deeper than 1/2 inch (be careful not to deflate rolls).

Bake in center of preheated oven 30 to 35 minutes, until rolls are nicely browned the and bottom sounds hollow when tapped.

TO SERVE:
Cool a few minutes in pan, then invert into a basket or onto a rack to cool. Serve the whole round, letting diners pull the rolls apart.

Makes 16 rolls
Adapted from source: Beth Hensperger