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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor, relates Sue Friesen of Thorold, Ontario. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/4 cup warm buttermilk (110° to 115°) |
4 tablespoons butter, melted, divided |
2 tablespoons sugar |
1-1/2 teaspoons salt |
1/2 teaspoon each dried basil, marjoram and thyme |
1/4 teaspoon baking soda |
1 egg |
2-3/4 to 3-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, 2 tablespoons butter, sugar, salt, basil, marjoram, thyme, baking soda, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a heavily floured surface; 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 75 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into six pieces; shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 50 minutes.
4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Brush with remaining butter. Yield: 2 dozen.
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