Tuesday, June 12, 2012

Blue-Ribbon Herb Rolls

Rolls are one of my many weaknesses.  Especially warm right from the oven. 

These rolls are no exception.  They are packed with delicious hebs that are just perfect.

So, if you're not afraid to heat your kitchen up this summer...give these a go.  They may even be worth the heat!

Blue-Ribbon Herb Rolls
Receip from Your Taste of Home
2 Tablespoons yeast
2 3/4 cups warm water, divided
1/3 cup vegetable oil
1/4 cup honey
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten
4 cups whole wheat flour
4 to 4 1/2 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth adn elastic, 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 lightly floured surface. Shape dough into 1 inch sized balls; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes. Bake at 375 for 12-15 minutes or until tops are golden brown. Yield: 4 dozen
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