2 1/2 c. flour
1 tsp. sugar
1 tsp. salt
1 pkg. fast-acting yeast
1 c. water (120-130 degrees)
1 egg white, beaten
4 tsp. dried rosemary leaves, crushed

Spray large cookie sheet with nonstick cooking spray. In food processor bowl with metal blade, combine dry ingredients. Cover; process 5 seconds with machine running, pour hot water through feed tube; continue processing until dough forms a ball. (Add additional flour or water if necessary to form ball).

Process an additional 40 to 60 seconds. Do not knead dough; place in bowl sprayed with cooking spray. Cover loosely and let rise in warm place until doubled in size, about 30 minutes. Punch down. Divide dough into 12 pieces; shape into balls. Place on spray-coated cookie sheet. Cover, let rise in warm place until doubled in size, about 15 minutes.

Place shallow pan with hot water on lower oven rack. Brush rolls with egg white; sprinkle with rosemary. Bake at 425 degrees for 18 minutes. Cool rolls on rack.