Taste of Home
Blue-Ribbon Herb Rolls
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
YIELD: 4 dozen.
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
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2 packages (1/4 ounce each) active dry yeast
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2-3/4 cups warm water (110° to 115°), divided
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1/3 cup canola oil
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1/4 cup honey or molasses
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1 tablespoon salt
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2 teaspoons dill weed
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2 teaspoons dried thyme
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2 teaspoons dried basil
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1 teaspoon onion powder
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1 large egg, room temperature, beaten
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4 cups whole wheat flour
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4 to 4-1/2 cups all-purpose flour
Directions
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1.
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.
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2.
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.
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3.
Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
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4.
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.
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