Monday, October 18, 2010

Herb Rolls

1 Tbls yeast
3 Tbls sugar (or honey)
1 tsp salt
1 Tbls each fresh minced parsley, dill, chives and rosemary
(I had fresh dill and chives,
but used dried parsley and rosemary)
2 Tbls melted butter
1 large egg
1 C milk or half & half
3 1/2 - 3 3/4 C flour
1 Tbls lightly beaten egg
1 Tbls coarse salt

Sprinkle yeast over 1/4 C barely warm water; let stand until dissolved (5 min). Stir in sugar, salt, herbs, butter, egg and milk.

Add 3 1/4 cups flour and stir to combine. Knead dough until elastic and not sticky (15 minutes), adding flour as needed to prevent sticking. Shape dough into 12 equal balls; place in a buttered 9x13" pan (or one coated with non-stick spray).

Let dough rise in a warm place until doubled (about 60 minutes). Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25-30 minutes.

I'm sure you could get creative with the herb mixture and come up with endless variations!

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