72
Herb Pull-Apart Rolls
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
1
⁄
2
cup butter or
margarine, melted
3-3
1
⁄
2
cups all-purpose
flour
2 tablespoons sugar
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon thyme
1
⁄
4
teaspoon oregano
1
⁄
4
teaspoon dill
Dissolve yeast in warm water in warmed mixer
bowl. Add
1
⁄
4
cup butter, 2 cups flour, sugar, salt,
thyme, oregano, and dill. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
for 1 minute, or until well blended.
Continuing on Speed 2, add remaining flour,
1
⁄
2
cup at a time, and mix about 2 minutes, or
until dough clings to hook and cleans sides of
bowl. Knead on Speed 2 about 2 minutes longer,
or until dough is smooth and elastic.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down. Roll dough into a 12 x 9 x
1
⁄
4
-inch rectangle. Brush with remaining butter.
Slice dough into six 1
1
⁄
2
x 12-inch strips. Stack
strips; then cut into twelve 1-inch pieces. Place
pieces, cut side up, in greased muffin pans.
Cover. Let rise in warm place, free from draft,
about 45 minutes, or until doubled in bulk. Bake
at 400°F for 15 to 20 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g protein, 17 g
carb, 8 g fat, 20 mg chol, 292 mg sodium.
Summary of Contents for KB26G1X
Page 1: ...5 6 QUART STAND MIXER INSTRUCTIONS AND RECIPES 1 800 541 6390 Details Inside 9707946B ...
Page 85: ......
Page 86: ......
Page 87: ......