Manual

71
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 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
clings to hook and cleans 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 12x9x
1
⁄4-inch
rectangle. Brush with remaining butter. Slice dough
into six 1
1
⁄2x12-inch strips. Stack strips; then cut into
twelve 1-inch 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 pro, 17 g carb,
8 g fat, 20 mg chol, 292 mg sod.
Herb Pull-Apart Rolls