| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread, Rolls, Posted-mm, Suzy |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1 1/2 |
c |
Warm water (105-115^) |
| 1/3 |
c |
Butter |
| 4 |
c |
Unbleached flour |
| 1/4 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
lg |
Egg |
| 2 |
tb |
Pesto |
| 2 |
cl |
Garlic, minced |
|
|
Melted unsweetened butter |
INSTRUCTIONS
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5
minutes.
Combine yeast mixture, butter, 2 cups flour, and next 3 ingredients in a
large mixing bowl; beat at medium speed of an electric mixer until well
blended. Stir in pesto and garlic. Gradually stir in enough remaining flour
to make a soft dough. (Dough will be sticky.)
Cover and let rise in a warm place (85 degrees), draft free place, 1 hour
or until doubled in size.
Stir dough; spoon into greased muffin pans, filling half full. Cover and
let rise in a warm place, free from drafts, 45 minutes.
Bake at 400 degrees F. for 15-16 minutes or until golden. Brush with melted
butter, if desired.
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest V4 #331 by Suzy <suzy@bestweb.net> on Dec 21,
1997
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