Wednesday, June 2, 2010

Herb Crusted Rolls

Jennifer S.

½ C. lukewarm water
2 tsp. sugar
2 TBS. yeast
Stir together in a large measuring cup or bowl. Set aside while yeast proofs.
2 C. warm water
2 TBS. sugar
2 tsp. salt
2 TBS. oil
6 C. flour
Add 1 C. flour to oil, sugar salt and warm water. Stir down yeast mixture and add to bowl. Stir in rest of flour 1-2 cups at a time until ball forms. Knead dough for 10 minutes. Spray a large bowl with cooking spray. Place dough and cover with towel. Let rise for 1 hour, or until dough raises out or bowl. Punch down and shape dough

Herb Mixture
1/2 C. bread crumbs
1/2 C. Parmesan cheese
2 TBS. dried parsley
1 tsp. garlic salt

Shape into 24-30 rolls. Dip each roll top into 1 stick of melted butter. Dip roll top into herb mixture. Place on greased baking sheet. Cover with towel and let rise 1 hour or until double. Preheat oven to 400 degrees. Bake for 15-17 minutes or until golden brown.

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