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Herb Pull-Apart Rolls
1 package active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
1
⁄2 cup (125 mL) butter
or margarine,
melted
3-3
1
⁄2 cups (750-875 mL)
all-purpose flour
2 tbs (25 mL) sugar
1
1
⁄2 tsp (7 mL) salt
1
⁄4 tsp (1 mL) thyme
1
⁄4 tsp (1 mL) oregano
1
⁄4 tsp (1 mL) dill
Dissolve yeast in warm water in warmed mixer
bowl. Add
1
⁄4 cup (50 mL) butter, 2 cups (500 mL)
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 (125 mL) 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"
(30 x 23 x 0.5 cm) rectangle. Brush with
remaining butter. Slice dough into six 1
1
⁄2 x 12"
(3.5 x 30 cm) strips. Stack strips; then cut into
twelve 1" (2.5 cm) 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 (200°C)
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.