KitchenAid 400 manual Herb Pull-Apart Rolls

Herb Pull-Apart Rolls

1package active dry yeast

1cup (235 ml) warm water (105°F to 115°F [40°C to 46°C])

1⁄2 cup (120 ml) butter or margarine, melted

3-31⁄2cups (710-830 ml) all-purpose flour

2tablespoons (30 ml) sugar

11⁄2 teaspoons (7 ml) salt

1⁄4 teaspoon (1 ml) thyme

1⁄4 teaspoon (1 ml) oregano

1⁄4 teaspoon (1 ml) dill

Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4 cup (60 ml) butter, 2 cups (475 ml) 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 (120 ml) at a time, and mix about 2 minutes, or until dough starts to clean 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 12x9x1⁄4-inch (30x23x.625-cm) rectangle. Brush with remaining butter. Slice dough into six 11⁄2 x12-inch (3.5x30-cm) strips. Stack strips; then cut into twelve 1-inch

(2.5 cm) 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 (204°C) 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 pro, 17 g carb, 8 g fat, 20 mg chol, 292 mg sod.

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