Basil batter rolls

Yield: 24 Servings

Measure 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

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@...

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