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Herb Rolls
1 cup milk Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120 to 130 degrees. Combine 1 cup all-purpose flour and next 3 ingredients in a large bowl; add milk mixture and 1 egg, stirring well. Add 1 1/4 cups all-purpose flour, whole wheat flour, and salt, stirring until dough pulls away from sides of bowl. Turn dough out onto a well-floured surface; knead 5 minutes. (Knead in remaining 1/4 cup all-purpose flour, if necessary, to keep dough from being sticky.) Place dough in a well-greased bowl, turning to coat. Cover loosely; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and knead lightly 3 or 4 times. Divide dough into 16 equal pieces; shape each piece into a ball. Arrange rolls in a greased 9-inch square pan, leaving 1 inch of space between rolls. Cover loosely, and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Brush rolls with egg white; sprinkle with Italian seasoning. Bake for 20 to 25 minutes or until rolls are lightly browned. Yield: 16 rolls. © 1996 by Oxmoor House, Inc. |
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