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Country Herb Rolls
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This recipe makes 24 rolls
INGREDIENTS
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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. 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 (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 until indentation remains after lightly touching.
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) 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.