Baking Time: 12 minutes
5 cups all-purpose flour (5 to 5 1/2 cups)
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
2 teaspoons rosemary (leaves)
1 teaspoon salt
1 1/2 cups very warm water (120º to 130ºF)
1 tablespoon olive oil
3 egg whites
Sesame or poppy seeds, optional
Servings: 24
1. In large bowl, combine 2 cups flour, undissolved yeast, sugar, rosemary and salt. Add water and olive oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 egg whites and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Divide dough into 24 pieces; roll to 24-inch ropes. Fold ropes in half and twist several times; pinch ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm place for 15 minutes.
3. Lightly beat remaining egg white. Brush on rolls. If desired, sprinkle with sesame seed. Bake at 450ºF for 12 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.
5 cups all-purpose flour (5 to 5 1/2 cups)
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
2 teaspoons rosemary (leaves)
1 teaspoon salt
1 1/2 cups very warm water (120º to 130ºF)
1 tablespoon olive oil
3 egg whites
Sesame or poppy seeds, optional
Servings: 24
1. In large bowl, combine 2 cups flour, undissolved yeast, sugar, rosemary and salt. Add water and olive oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 egg whites and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Divide dough into 24 pieces; roll to 24-inch ropes. Fold ropes in half and twist several times; pinch ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm place for 15 minutes.
3. Lightly beat remaining egg white. Brush on rolls. If desired, sprinkle with sesame seed. Bake at 450ºF for 12 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.