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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Turn out these tender yeast rolls for your feast - and watch guests nibble them up! The secret's in the herbs that season the dough, reveals Bonnie Myers from Callaway, Nebraska. (For a neat serving suggestion, look for Easter Bunny Rolls in the Recipe Finder for instructions on how to shape the bread into bunnies.) Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
2 tablespoons sugar |
2 tablespoons shortening |
1 egg, beaten |
2 teaspoons celery seed |
1 teaspoon rubbed sage |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Shape into 30 balls; place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Brush tops with butter. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 2-1/2 dozen.
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