Yield: 24 Servings
|2 packs||Active dry yeast|
|1½ cup||Warm water (105-115^)|
|4 cups||Unbleached flour|
|¼ cup||Granulated sugar|
|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@...