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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Baked in buttered muffin cups, these savory rolls are cute as a button. âI like to serve them with spaghetti or a bowl of soup,â notes field editor Virginia Lapierre from Greensboro Bend, Vermont. Ingredients:
1 teaspoon active dry yeast |
1/4 teaspoon sugar |
1/4 cup warm water (110° to 115°) |
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons canola oil |
1/4 teaspoon salt |
1 tablespoon butter, softened |
3/4 teaspoon garlic powder |
3/4 teaspoon grated parmesan cheese |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
Directions:
1. In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes.
4. Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 6 servings.
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