You would have thought Arizona had received it’s first rainstorm in the history of the state these past few days.  All out panic seemed to be setting in as the newschannels were all broadcasting the ‘tornado watch’.  I personally LOVE the rainy weather–as it is most definitely the exception around these parts.  It makes for perfect soup and fresh baked bread days!  Here is one of my favorite recipe finds this wet season.  They go great with a big bowl of your favorite soup, or with turkey and all the trimmins’ or as the wrapping for the perfect sandwich filling.

If you haven’t done a lot of homemade bread, it is so  much less intimidating than people like to make you think.  It is well worth the waiting as it rises a couple of times, and you will be rewarded with the outrageous smells of fresh bread baking in your home!  Oh, and your friends will be so impressed with your gorgeous buns!  Happy Baking!

seems as if a mouse may have snuck a roll when I wasn't looking!

Rosemary Lemon Rolls (makes about 24 rolls)

• 1 (.25 oz. package) active dry yeast
• 1 T. sugar
• 1 c. water
• 1 c. milk at room temperature
• 2 eggs
• 2 t. salt
• 2 T. butter, softened
• 1/4 c. fresh rosemary, chopped
• 1/2 t. garlic powder
• 1 T. lemon zest
• 6 C. bread flour, divided
• 1 egg white

1. Dissolve yeast, sugar and water (heated to 110 degrees) in a smalll bowl; let stand for 5 minutes or until creamy
2. In a large bowl, using an electric mixer at low speed, slowly beat together the yeast mixture with milk, eggs, salt, butter, rosemary, garlic powder, lemon zest, and 4 cups of bread flour.  Add remaining bread flour, 1/2 cup at a time, until dough has pulled together.
3. Turn dough out onto a lightly floured surface; knead for 5 minutes, or until dough is smooth and elastic.  Place dough in a lightly greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour, or until doubled in size.
4. Grease two 9×13 inch baking pan; set aside.
5. Punch dough, and turn out onto a lightly floured surface.  Divide dough into 24 pieces; shape each piece into a round ball, and place in  prepared pans.  Cover and let rise in a warm, draft free place for 45 minutes, or until doubled in size.
6. Preheat oven to 350 degrees.
7. Gently brush each roll with egg white.  Bake for 20-25 minutes, or until golden brown.  Let cool in pans for 10 minutes; serve warm.