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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 3 |
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From Taste of the South Magazine, Fall 2007. Posting this to try later. Prep time includes rising time. Ingredients:
3/4 cup milk |
3/4 cup water |
1/2 cup sugar |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh chives, chopped |
1 teaspoon salt |
2 (1/4 ounce) packages active dry yeast |
2 eggs |
7 1/4 cups sifted bread flour, divided |
14 tablespoons unsalted butter, melted, divided |
Directions:
1. In a small saucepan, combine milk, water, sugar, parsley, chives, and salt over medium heat until just warm (105 - 115 F). Remove from heat and mix in yeast and eggs.
2. In a large bowl, lightly stir together 5 cups flour with the yeast mixture. Cover and let rise for 30 minutes.
3. Stir in 8 tablespoons of the melted butter. Add another 1 1/2 c flour and mix well. Cover and let rise again for an additional 30 minutes.
4. Remove dough from bowl and knead in the last 3/4 c flour for 3 minutes.
5. Divide dough into 16 equal portions. Form into balls and place on lightly greased baking sheet. Cover with plastic wrap and let rise an additional 30 minutes.
6. Remove plastic wrap and bake in a preheated 400* oven. for 12-15 minutes, or unttil rolls are lightly browned. Brush with remaining 6 Tbsp butter.
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