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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These are the easiest rolls I have made in a long time. They take little time, and smell like heaven itself! Ingredients:
1 tablespoon active dry yeast |
1 cup warm water |
1/2 teaspoon sage |
1/2 teaspoon dried tarragon |
1/8 teaspoon ground nutmeg |
2 tablespoons white sugar |
1 teaspoon salt |
1 egg |
2 tablespoons butter, cut into small pieces |
2 1/4 cups all-purpose flour, divided |
Directions:
1. In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
2. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
3. Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.
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