Saturday, September 6, 2008

Blue-Ribbon Herb Rolls

I made these for the first time a couple of days ago. We ate them with yummy homemade cream of broccoli soup. They went so well with the soup. It was delicious!

Blue-Ribbon Herb Rolls
Recipe from Taste of Home

2 packages active dry 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

Just in case you're watching your diet, here's the nutritional information:)
1 roll equals 94 calories, 2 g fat, 4 mg cholesterol, 150 mg sodium, 17 g carbohydrates, 2 g fiber, and 3 g protein.

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