Yield: 1 Servings
Measure | Ingredient |
---|---|
4¾ cup | All-purpose flour, (4 3/4 to 5 1/4) |
⅓ cup | Wheat germ |
⅓ cup | Sugar |
2 packs | FLEISCHMANN'S RapidRise Yeast |
2 teaspoons | SPICE ISLANDS Fines Herbes* |
1½ teaspoon | Salt |
½ teaspoon | SPICE ISLANDS Onion Powder |
¾ cup | Water |
¾ cup | Milk |
¼ cup | Butter or margarine, cut into pieces |
2 \N | Eggs |
1 tablespoon | Water |
In large bowl, combine 1½ cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat ¾ cup water, milk, and butter until very warm (120¡ to 130¡F); stir into dry ingredients. ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 ½-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.
*Or use ½ teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram.
NOTES : Fleischmann's Yeast Web Site - Makes 1 ½ dozen rolls.
Posted to EAT-L Digest by Dot McChesney <jrjet@...> on Jul 9, 1997