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.)
Total TimePrep: 35 min. + rising Bake: 10 min.
- 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
- 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.
Nutrition Facts1 each: 64 calories, 1g fat (0 saturated fat), 8mg cholesterol, 84mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 2g protein.
Originally published as Herb Dinner Rolls in Country Woman March/April 1999
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