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Herb Pull-Apart Rolls
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
1
⁄2 cup butter or
margarine, melted
3-3
1
⁄2 cups all-purpose
flour
2 tablespoons sugar
1
1
⁄2 teaspoons salt
1
⁄4 teaspoon thyme
1
⁄4 teaspoon oregano
1
⁄4 teaspoon dill
Dissolve yeast in warm water in warmed mixer
bowl. Add
1
⁄4 cup butter, 2 cups flour, sugar, salt,
thyme, oregano, and dill. Attach bowl and
PowerKnead™ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix for 1 minute, or until well
blended.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup at a time, and mix about 2 minutes, or
until dough starts to clean sides of bowl. Knead
on Speed 2 about 2 minutes longer, or until
dough is smooth and elastic.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down. Roll dough into a 12 x 9 x
1
⁄4"
rectangle. Brush with remaining butter. Slice
dough into six 1
1
⁄2 x 12" strips. Stack strips; then
cut into twelve 1" pieces. Place pieces, cut side
up, in greased muffin pans. Cover. Let rise in
warm place, free from draft, about 45 minutes,
or until doubled in bulk. Bake at 400°F for 15 to
20 minutes. Remove from pans immediately and
cool on wire racks.
Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g protein, 17 g
carb, 8 g fat, 20 mg chol, 292 mg sodium.