B/m herb rolls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -(GNJX21A) | ||
| 4 | tablespoons | Butter or margarine |
| 3 | tablespoons | Finely chopped onion |
| 1 | Clove garlic; lg minced | |
| ¾ | teaspoon | Dried oregano |
| ¾ | teaspoon | Dried basil |
| ¾ | teaspoon | Dried tarragon |
| 1 | cup | Water |
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Sugar |
| 1½ | teaspoon | Red Star yeast |
Directions
In a small skillet, melt the butter. Add the onion, garlic, and herbs. Saute over medium heat until the onion is soft, about 5 min.
Cool to room temperature. Place all ingredients in the bread pan (including the cooled onion mixture), select Dough setting, press Start. When dough has risen long enough, machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope. For 1½ lb: With a sharp knife, divide dough into 18 pieces. Roll into balls and place in a greased muffin tin(s), 9" x 13" pan or on a greased cookie sheet. Cover and let rise in a warm place for 30 - 45 min until doubled. Bake in 400~ oven 12- 15 min until golden. Serve warm.