Italian Herb Rolls
Source of Recipe
Irene Jones
List of Ingredients
2 cups warm water
1/2 cup sugar
1 tablespoon yeast
3 to 4 cups high-gluten flour (available in bulk),
divided
2 tablespoons plus 2 teaspoons canola oil
1 1/2 teaspoons melted margarine
1 egg replacer
1 1/2 tablespoons kosher salt
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry dill
1 teaspoon black pepper
1 teaspoon garlic powder
Vegetable cooking spray
Recipe
In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top of liquid. Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed, add oil, vegan margarine, egg replacer, salt, basil, dill, pepper and garlic. Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.
Spray inside of large covered container with vegetable cooking spray and place dough inside. Cover and let rise until double in bulk. Divide and form into rolls. Place rolls on sheet pans covered with parchment paper. Let rest until slightly sticky.
Bake at 325 degrees for 8 to 10 minutes or until golden brown.
Makes about 2 dozen.
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