INGREDIENTS

INSTRUCTIONS

*NOTE: Original recipe used regular milk
**NOTE: Original recipe used regular butter or margarine
***NOTE: Original recipe used regular butter or margarine
Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large
mixing bowl; set aside.
Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a
saucepan just till warm (120 - 130 deg F) and butter or margarine almost
melts. Add to flour mixture; add eggs. Beat with an electric mixer on low
to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
Stir in as much of the remaining flour as you can.
Knead dough on a lightly floured surface, kneading in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (6 - 8
min total). Shape into a ball. Place dough in a lightly greased bowl; turn
once to grease surface. Cover and let rise in a warm place till double
(about 1 hr).
Punch dough down. turn out onto a floured surface. Cover and let rest for
10 min. Shape as desired. Place rolls 3" apart on greased baking sheets.
Cover and let rise till nearly double (about 20 min).
Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375
deg F oven about 12 min or till golden. Cool on a wire rack.
Makes 24
These were absolutely fabulous.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal  103.4, Fat 2g, Carb 18g, Fib 0.3g, Pro 2.7g, Sod 87mf, CFF
17.7%.
Recipe by: BH&G, Simply Perfect Baking
Posted to Digest bread-bakers.v097.n016 by Reggie Dwork <reggie@reggie.com>
on Feb 27, 1997.

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