Basil batter rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| 1½ | cup | Warm water (105-115^) |
| ⅓ | cup | Butter |
| 4 | cups | Unbleached flour |
| ¼ | cup | Granulated sugar |
| 1½ | teaspoon | Salt |
| 1 | large | Egg |
| 2 | tablespoons | Pesto |
| 2 | cloves | Garlic, minced |
| Melted unsweetened butter | ||
Directions
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, butter, 2 cups flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Stir in pesto and garlic. Gradually stir in enough remaining flour to make a soft dough. (Dough will be sticky.) Cover and let rise in a warm place (85 degrees), draft free place, 1 hour or until doubled in size.
Stir dough; spoon into greased muffin pans, filling half full. Cover and let rise in a warm place, free from drafts, 45 minutes.
Bake at 400 degrees F. for 15-16 minutes or until golden. Brush with melted butter, if desired.
From the recipe files of suzy@...