Rosemary and Thyme Rolls

Ingredients

• 1 (.25 ounce) packages active dry yeast
• 1 and 1/4 cups warm water (110 degrees F/45 degrees C)
• 3 drops of doTERRA Thyme Essential Oil and 1 drop of Rosemary
• 1 teaspoons salt
• 1 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tbsp of butter with 1 drop of rosemary mixed in

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add Essential Oils
2. Add salt, oil and 2 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into rolls. Place rolls on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). Brush butter and rosemary mixture over the rolls
6. Bake in preheated oven for 10 minutes. Add a second coat and bake another 5 minutes or until golden. Cool on wire racks.