Blue-Ribbon Herb Rolls

Name: Blue-Ribbon Herb Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 dozen.
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

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 using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida

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 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.

Nutrition Facts

1 roll: 94 calories, 2g fat (0 saturated fat), 4mg cholesterol, 150mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Blue-Ribbon Herb Rolls in Reminisce November/December 1996