| 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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