| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 3/4 | c | All-purpose flour, (4 3/4 to 5 1/4) |
| 1/3 | c | Wheat germ |
| 1/3 | c | Sugar |
| 2 | pk | FLEISCHMANN'S RapidRise Yeast |
| 2 | ts | SPICE ISLANDS Fines Herbes* |
| 1 1/2 | ts | Salt |
| 1/2 | ts | SPICE ISLANDS Onion Powder |
| 3/4 | c | Water |
| 3/4 | c | Milk |
| 1/4 | c | Butter or margarine, cut into pieces |
| 2 | Eggs | |
| 1 | tb | Water |
INSTRUCTIONS
In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120¡ to 130¡F); stir into dry ingredients. ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls. Posted to EAT-L Digest by Dot McChesney <jrjet@MTCO.COM> on Jul 9, 1997
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