Vegan Rosemary Dinner Rolls

Bread is my guilty pleasure. I love the fresh aromatic smell of rosemary, so the pairing of the two is a match made in heaven. These rolls are fluffy, light and tender. A big dollop of vegan butter or even honey tastes divine.
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Vegan Rosemary Dinner Rolls

I cup warm water (110 degrees)

2 Tablespoons white sugar

1 (.25 ounce) package rapid rise or bread machine yeast

1/4 cup canola oil

3 cups bread flour

1 teaspoon salt

1- 2 Tablespoons coarsely chopped fresh rosemary (I’ve used dried rosemary before as well)

Place the warm water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.

Add the oil, flour, rosemary and salt to the yeast. Select dough setting & press start.

When dough cycle has completed, remove dough from bread machine and divide into 12 evenly sized pieces. Place individual pieces into lightly greased muffin tin, cover with towel and let rise for 30 minutes or until doubled in size.

Preheat oven to 350 degrees and bake for 10-12 minutes until light brown and baked all the way through.

Recipe Adapted from Here

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