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Herb Dinner Rolls

Herb Dinner Rolls
Turn out these tender yeast rolls for your feast - and watch guests nibble them up! The secret's in the herbs that season the dough, reveals Bonnie Myers from Callaway, Nebraska. (For a neat serving suggestion, look for Easter Bunny Rolls in the Recipe Finder for instructions on how to shape the bread into bunnies.)
30 ServingsPrep: 35 min. + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Directions

  • In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg,
  • celery seed, sage, salt, nutmeg and 3 cups flour; beat until smooth.
  • Add enough remaining flour to form a soft dough. Turn onto a floured
  • surface and knead until smooth and elastic; about 6-8 minutes. Place
  • in a greased bowl, turning once to grease top. Cover and let rise in
  • a warm place until doubled, about 1-1/2 hours. Punch dough down; let
  • rest 10 minutes. Shape into 30 balls; place on greased baking
  • sheets. Cover and let rise until doubled, about 45 minutes. Brush
  • tops with butter. Bake at 375° for 10-12 minutes or until
  • lightly browned. Cool on wire racks. Yield: 2-1/2 dozen.
© Taste of Home 2013

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Herb Dinner Rolls (continued)

Nutrition Facts: 1 serving (1 each) equals 64 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 84 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013