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Blue-Ribbon Herb Rolls

THESE ROLLS have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe by using several ideas and techniques while learning the art of bread making. It won a blue ribbon at our county fair. -Mary Ann Evans, Tarpon Springs, Florida

48 ServingsPrep: 40 min. + rising Bake: 20 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil
1/4 cup honey or molasses
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

Directions

In a large 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.
Turn onto a floured surface; knead until smooth and 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.
Punch dough down. Turn onto a lightly floured surface; divide into
six portions. Divide each into 24 pieces. Shape each into a 1-in.
ball; place three balls in each greased muffin cup. Cover and let

2 of 2

Blue-Ribbon Herb Rolls (continued)

Directions (continued)

rise until doubled, 20-25 minutes.
Bake at 375° for 12-15 minutes or until tops are golden brown.
Remove from pans to wire racks. Yield: 4 dozen.

Nutrition Facts: One roll equals 94 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 136 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.