Country Herb Rolls
A delicious and savory addition to any meal.
This recipe is featured at Fake Ginger.
This recipe makes 24 rolls
|Oil or melted butter||3 TBSP|
|Active Dry Yeast||2+1/4 tsp|
|Bread Flour||3+1/2 cups|
|Dried minced onion||1 tsp|
|Garlic salt||1/2 tsp|
|Italian seasoning||1 tsp|
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. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
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 long rope. Tie in loose knot. Place rolls into greased 9 x 13-inch pan. Cover and let rise until indentation remains after lightly touching.
5. Preheat oven to 375°F. Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
**You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.