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Rosemary Bread

3 loaves (6 oz ea) Bridgford Frozen Demi-Loaf Dough or
12 Bridgford Ranch Rolls or
18 Bridgford Parkerhouse Rolls
3 tbsp fresh rosemary (more if stronger flavor is desired)
1/2 cup melted butter or margarine for brushing dough

Let dough thaw. If using Bridgford Demi-Loaves, divide each loaf into six equal pieces. If using rolls, you do not need to divide. Roll each piece of dough into a ball, dip in melted butter. Place 6 balls of dough (4 if using ranch rolls) in a greased Demi-Loaf Pan (or a pan which measures 5 7/8″ x 3 & 3/8″ x 2 x 1/4″). Sprinkle dough with crushed fresh rosemary. Let dough rise in warm area until double in size or until dough is 1/2 to 1 inch above the sides of pan.

Bake in a preheated 375 degree oven (325 degrees for convection oven) for 20 minutes or until golden brown and sounds hollow when gently tapped. Remove from oven and pan to cool on wire rack. Brush hot loaves with any remaining butter. Loaf slices best when cool.

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