Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 50 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 package active dry yeast (about 1 tbsp.)
- 3 tbsp. sugar
- 1 tsp. table salt
- 1 tbsp. each minced fresh dill chives, and rosemary
- 1 tbsp. melted butter
- 1 large egg plus 1 tbsp. lightly beaten egg divided
- 1 cup milk or half-and-half
- 3.5 cups all-purpose flour
- 1 About 1 tbsp. coarse salt
Preparation
1. In a large bowl) sprinkle yeast over 1/4 cup cool (70°) water. Let
stand until dissolved 5 minutes. Stir in sugar, table salt, herbs,
butter, whole egg, and milk; add 3 and 1/4 cups flour and stir to moisten.
2. Knead dough on a lightly floured board until elastic and not
sticky) 15 minutes; add flour as needed to prevent sticking. Shape
into 12 equalballs; place in a well-buttered 9 by 13 inch pan.
3. Let dough rise in a warm place until doubled) 45 to 60 minutes.
Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and
sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
