Directions:
- In a large bowl, combine 1-1/2 cups of flour, yeast, sugar, parsley, tarragon, celery seed and salt. Add the water, egg and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 1 minute. Stir in remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
- Stir dough down. Spoon into greased muffin cups. Cover and let rise in a warm place until doubled, about 20-30 minutes.
- Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.8 Kcal (1850 kJ) | ||
| Calories from fat | 25.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 104.56mg | 4% | |
| Potassium | 36.94mg | 1% | |
| Total Carbs | 90.44g | 30% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 229.32 Kcal (960 kJ) | ||
| Calories from fat | 13.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 4% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 5% | |
| Sodium | 54.27mg | 4% | |
| Potassium | 19.18mg | 1% | |
| Total Carbs | 46.94g | 30% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 4.59g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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