Rosemary-Scented Dinner Rolls

1. 1

   Brush 18 cups of 2 standard-size muffin pans with melted butter.

2. 2

   In a small bowl, whisk the warm water with the sugar and yeast and let stand until foamy, about 5 minutes.

3. 3

   In a large bowl, whisk the flour, baking powder and salt.

4. 4

   Using your fingers, pinch the cold butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

5. 5

   Stir in the yeast mixture until the dough is evenly moistened (it will be shaggy), then stir in the yogurt to form a sticky dough.

6. 6

   Scoop 1/4 cup of the dough into each buttered muffin cup and let stand in a warm place until risen, about 1 hour.

7. 7

   Preheat the oven to 400.

8. 8

   Brush the rolls with melted butter and stick a rosemary sprig in each one.

9. 9

   Bake the rolls in the lower and upper thirds of the oven for 18 to 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking.

10. 10

    Transfer the rolls to a platter or basket and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.