Main
Ocelot Stuff
Wolf Stuff
Recipes
Humor
Walkthroughs
About Us
  Log in

FODDER Flactem's Online Recipes

Show All
Add Recipe

Appetizers
Beverages
Breads
Breakfasts
Desserts
Dinners
Meat
Pasta
Salads
Sauces
Seafood
Snack Foods
Sugar-Free
Vegetables
Vegiterian

Overnight Soft Herb Rolls

(hits: 1211 )
Serves 12 rolls
Entered/Updated 2009-01-16 23:47:37
Added by ErinCountry/Provence not provided
Ingredients:
1 package active dry yeast (about 1 Tbsp)
3 Tbsp sugar
1 tsp table salt
1 Tbsp minced flat-leaf parsley
1 Tbsp fresh dill
1 Tbsp chives
1 Tbsp rosemary
2 Tbsp melted butter
1 large egg plus 1 Tbsp lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 Tbsp coarse salt
Instructions:
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70??) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.
2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9x13 inch pan.
3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350??. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
Notes:
To make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.
home | ocelot | wolf | recipes | guitar chords | humor | walkthroughs | about | privacy | contact | Site Map | MetSecTech
315223 hits for this section SingleSignOn Copyright 2004-2009 Kevin and Erin Metcalf. All rights reserved.