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Onion Herb Rolls |
FOOD
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4-3/4 cups all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup sugar 1/3 cup butter 1/2 teaspoon salt 1 tablespoon dried minced onion 1/2 teaspoon dried oregano 2 eggs Melted butter Combine 2 cups of the flour with the yeast. Heat and stir milk, sugar, butter, salt, onion and oregano just until warm and butter melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly-floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a lightly-floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half of dough to 1/4-inch thickness. Cut with a 2-1/2 inch cutter. Brush with melted butter. Using a dull knife, make an off-center crease in each round. Fold each along the crease so the large half is on top. Press folded edge firmly. Place rolls 2-3 inches apart on lightly-greased baking sheet. Let rise (about 30 minutes). Bake at 375 degrees for 12-15 minutes or until golden brown. |
Copyright 2004 Chris A. Hawley |
