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Country Herb Rolls
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INGREDIENTS
This recipe makes 24 rolls
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DIRECTIONS
3 TBSP (50 mL) oil or melted butter
1 cup (250 mL) water
1/2 cup (125 mL) milk
3 TBSP (50 mL) sugar
2+1/4 tsp Active Dry Yeast (or 1 pkg / 12 mL)
1 egg
3+1/2 cups (875 mL) Bread flour
1/2 cup (125 mL) cornmeal
1 tsp (5 mL) dried minced onion
1/2 tsp (2 mL) garlic salt
1 tsp (5 mL) Italian seasoning
1. In large pot over medium heat, add oil (or butter), water and milk. Heat until 110°-115°F. remove from heat.
2. Add sugar and egg; stir in Yeast. Whisk until mixture is smooth.
3. Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead 2 to 3 minutes. Cover and let rise for 30 minutes.
4. Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 portions. To shape, roll each piece into a 6 inch (15 cm) long rope. Tie in loose knot. Place rolls into greased 9- x 13-inch (22.5 x 32.5 cm) pan. Cover and let rise 20 minutes.
5. Preheat oven to 375°F (190°C) Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
Note: Your favorite loaf recipe can be converted into rolls. After first rising, punch down dough and shape into rolls and place in greased pan. Cover and let rise in a warm place until double in size. Bake at 400°F (200°C) for 15 to 20 minutes or until golden brown.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.