Herb Pull-Apart Rolls
1package active dry yeast
1cup (250 mL) warm water (105°F to 115°F [40°C to 46°C])
1⁄2 cup (125 mL) butter or margarine, melted
2tbs (25 mL) sugar 11⁄2 tsp (7 mL) salt
1⁄4 tsp (1 mL) thyme
1⁄4 tsp (1 mL) oregano
1⁄4 tsp (1 mL) dill
Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4 cup (50 mL) butter, 2 cups (500 mL) flour, sugar, salt, thyme, oregano, and dill. Attach bowl and PowerKnead™ Spiral 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 (125 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 12 x 9 x 1⁄4" (30 x 23 x 0.5 cm) rectangle. Brush with remaining butter. Slice dough into six 11⁄2 x 12" (3.5 x 30 cm) strips. Stack strips; then cut into twelve 1" (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 (200°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 protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium.
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