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Country Herb Rolls




Source of Recipe


by judieober/EDC, from Better Homes & Gardens


Recipe Introduction


These rosette-shaped rolls are flavored with basil and oregano.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9336.2

List of Ingredients




3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 package active dry yeast
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
3/4 cup milk
1/3 cup butter or margarine
1/4 cup sugar
1/2 teaspoon salt
2 eggs
3 tablespoons butter or margarine, melted

Recipe



1. In a large mixing bowl combine 1 cup of the flour, the cornmeal, yeast, basil, and oregano; set aside. In a medium saucepan heat and stir milk, 1/3 cup butter, sugar, and salt just until warm (120 to 130 degree F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.

2. Knead dough on a lightly floured surface, kneading in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down. Turn out onto a floured surface. Cover; let rest 10 minutes. Divide into 24 portions. To shape into rosettes, roll each piece into a 12-inch-long rope. Tie in loose knot, leaving two long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place rolls 3 inches apart on greased cookie sheets. Cover and let rise until nearly double (about 20 minutes).

3. Brush tops with 3 tablespoons melted butter. Bake in a 375 degree F oven 12 minutes or until golden brown. Cool on wire rack.

Makes 24 rolls.

Nutrition facts per serving: 123 calories, 5 g total fat, 3 g saturated fat, 30 mg cholesterol, 101 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein, 0% vitamin A, 0% vitamin C, 2% calcium, 5% iron.