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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My mother was always experimenting with recipes. She had a knack for combining the right ingredients. This is one of my most treasured recipes she shared with me. Ingredients:
1/4 cup finely chopped onion |
4 garlic cloves, minced |
1/4 cup butter, cubed |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon each dried marjoram, parsley flakes and tarragon |
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1 teaspoon sugar |
1 teaspoon salt |
2 cups king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
Directions:
1. In a small skillet, saute onion and garlic in butter until tender. Stir in herbs; cool. In a food processor, dissolve yeast in warm water. Add the sugar, salt and onion mixture. Add flour; cover and process until dough forms a smooth ball.
2. Turn onto a 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 1 hour.
3. Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
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