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Herb Pull-Apart Rolls
I package active dry
yeast
I cup warm water
(105°F to 115°F)
cup butter or
rnarxgarine, melted
3-3_ cups aft-purpose
flour
2 tablespoons sugar
1_ teaspoons salt
teaspoon thyme
teaspoon oregano
teaspoon difl
Dissolve yeast in warm water in warmed mixer
bowl. Add ¼ 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, _/_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 12x9xY4dnch
rectangle. Brush with remaining butter. Slice dough
into six 1Y_xl2-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.
7O
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