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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 20 |
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I found this in a book called The Higher Taste but I have not attempted to cook them. I just figured vegetarians would appreciate some yummy recipes. Ingredients:
2 tablespoons yeast |
1 1/2 cups warm water (105 f.) |
1/2 cup buttermilk |
1 tablespoon sugar |
1 teaspoon salt |
1/2 cup melted butter |
3 cups flour |
1 teaspoon oregano |
1 1/2 teaspoons basil leaves |
1 tablespoon chopped parsley |
1/4 teaspoon garlic powder or 1/4 teaspoon hing |
Directions:
1. In large bowl, add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt and sugar.
2. Gradually stir in flour and knead for 8 minutes. If too wet, add a little more flour.
3. Grease large bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (approx. 45 minutes). Fold dough over, punch down, and knead for 1 minute.
4. Preheat oven to 375. Grease muffin pans.
5. Make 36 small balls about 1 each. Fill greased muffin tins w/ 3 balls each. They will look like a cloverleaf.
6. Cover and let rise for 1 hour.
7. Bake for 15 minutes or until golden brown. Serve hot w/ butter.
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