Herb Rolls

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Yields: 
12 rolls

So many excellent cooks hesitate when it comes to baking because it's an exact form of cooking requiring careful measuring and timing. But don't ever let that stop you from trying a new recipe!

Making yeast bread seems a little intimidating, and let's face it, you might fail the first few times you try something. But after some practice, you might just become great at it. You might find out how much you love baking. So what's holding you back but fear?

Rolls are a great place to start because they're manageable and fun, and give you experience working with the dough. If you have experience with bread, you might agree that rolls are super easy to make, and wonderful additions to almost any meal. And these herbed rolls are tasty.

2 tablespoons yeast
1 1/2 cups warm water (105°)
1/3 cup buttermilk
1 tablespoon salt
1 teaspoon salt
1/2 cup melted butter
3 cups flour
1 teaspoon oregano
1 1/2 teaspoons basil leaves
1 tablespoon chopped parsley
1/3 teaspoon hing (asafetida)

In a large bowl, add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt and sugar. Gradually stir in flour and knead for 8 minutes. If too wet, add a little more flour.

Grease large a bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (appropriately 45 minutes). Fold dough over, punch down, and knead 1 minute.

Preheat oven to 375°F. Grease muffin pans.

Make 36 small balls about 1-inch each. Fill greased muffin tins with 3 balls each. They will look like a cloverleaf. Cover and let rise for 1 hour.

Bake for 15 minutes or until golden brown. Serve hot with butter. Makes 1 dozen rolls.

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If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it, or email food@krishna.com. Fellow cooks/bakers want to know!

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