Tuesday, November 22, 2011

Larkcreek Inn Herb Rolls

1 package active dry yeast (about 1 T)
3 T sugar
1 teaspoon table salt
1 T minced flatleaf parsley
1 T minced fresh dill
1 T minced chives
1 T minced rosemary
2 T melted butter
1 large egg, plus 1 T lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all purpose flour
approximately 1 T coarse salt

Preparing the rolls:
In a large bowl, sprinkle yeast over 1/4 cup cool (70 degrees F) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9-inch by 13-inch pan.

[Dough can be made ahead of time up through here. Immediately wrap airtight (do not let rise) and chill up to 1 day, then proceed as follows.]

Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350 degrees F. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.


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