Rosemary Dinner Rolls

Ingredients: 2 ¼ teaspoon active dry yeast ½ cup warm water 3 tablespoons sugar, divided ¾ cup warm milk 1 large egg 3 tablespoons butter, melted 2 tablespoons chopped fresh rosemary 2 drops Rosemary essential oil 1 ½ teaspoon salt 1 egg for brushing rolls, whisked 3 ½ cups all-purpose flour, then more as needed

Instructions: 1. In the bowl of an electric stand mixer whisk together yeast, warm water, and ½ teaspoon granulated sugar. Rest for 5 minutes 2. Set mixer with hook attachment and mix in remaining sugar, warm milk, egg, melted butter, fresh rosemary, Rosemary essential oil, and salt on low speed. 3. Add 2 cups flour and mix on low speed until combined. Slowly add in remaining flour until dough pulls away from the side of the bowl. Dough should be a little sticky. 4. Knead for 7–10 minutes until smooth and elastic. 5. Remove from mixer and cover bowl with a cloth for 1 hour or until doubled in size. 6. Place dough on clean workspace and divide into 12 equal parts. Roll each part into a smooth ball and place into a greased 9x11 baking pan. 7. Cover and let rise for 1 hour or until doubled in size. 8. Preheat oven to 350 degrees. 9. Gently brush tops of rolls evenly with 1 tablespoon whisked egg. Bake in preheated oven until tops are golden brown, about 23–26 minutes.