| 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 |
|
FLEISCHMANN'S RapidRise |
|
|
Yeast |
| 2 |
t |
SPICE ISLANDS Fines Herbes* |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
SPICE ISLANDS Onion Powder |
| 3/4 |
c |
Water |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Butter or margarine, cut |
|
|
into pieces |
| 2 |
|
Eggs |
| 1 |
T |
Water |
INSTRUCTIONS
1997
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. Stir in 1 egg and enough remaining flour to make soft
dough. Knead on 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,
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