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Category: Bread
Prep Time: Cook Time: Total Time:
1 (.25-ounce package) active dry yeast
1 tbsp sugar
1 cup water
1 cup milk, room temperature
2 eggs
2 tsp salt
2 tbsp butter, softened
1/4 cup rosemary, chopped
1/2 tsp garlic powder
1 tbsp lemon zest
6 cups bread flour, divided
1 egg white
Dissolve yeast, sugar, and water (heated to 110 degrees) in a small bowl; let stand for 5 minutes, or until creamy.
In a large bowl, using an electric mixer at low speed, slowly beat together the yeast mixture with milk, eggs, salt, butter, rosemary, garlic powder, lemon zest, and 4 cups of bread flour. Add remaining bread flour, 1⁄2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface; knead for 5 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for1 hour, or until doubled in size.
Grease two 9x13-inch baking pans; set aside.
Punch dough, and turn out onto a lightly floured surface. Divide dough into 24 pieces; shape each piece into a round ball, and place in prepared pans. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes, or until doubled in size.
Preheat oven to 350 degrees.
Gently brush each roll with egg white. Bake for 20 to 25 minutes, or until golden brown. Let cool in pans for 10 minutes; serve warm.
Notes: You can top the rolls with herbs, cheese, or nuts to add to the flavor and texture of the rolls.
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HERB ROLLS
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Category: Bread
Prep Time: Cook Time: Total Time:
1 (.25-ounce package) active dry yeast
1 tbsp sugar
1 cup water
1 cup milk, room temperature
2 eggs
2 tsp salt
2 tbsp butter, softened
1/4 cup rosemary, chopped
1/2 tsp garlic powder
1 tbsp lemon zest
6 cups bread flour, divided
1 egg white
Dissolve yeast, sugar, and water (heated to 110 degrees) in a small bowl; let stand for 5 minutes, or until creamy.
In a large bowl, using an electric mixer at low speed, slowly beat together the yeast mixture with milk, eggs, salt, butter, rosemary, garlic powder, lemon zest, and 4 cups of bread flour. Add remaining bread flour, 1⁄2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface; knead for 5 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for1 hour, or until doubled in size.
Grease two 9x13-inch baking pans; set aside.
Punch dough, and turn out onto a lightly floured surface. Divide dough into 24 pieces; shape each piece into a round ball, and place in prepared pans. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes, or until doubled in size.
Preheat oven to 350 degrees.
Gently brush each roll with egg white. Bake for 20 to 25 minutes, or until golden brown. Let cool in pans for 10 minutes; serve warm.
Notes: You can top the rolls with herbs, cheese, or nuts to add to the flavor and texture of the rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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