Onion-herb rolls

Yield: 12 servings

Measure Ingredient
⅓ cup Olive oil
1¼ cup Finely chopped yellow onion
2 Cloves Garlic -- finely
Chopped
1 teaspoon Minced fresh sage
1 teaspoon Minced fresh rosemary
1 teaspoon Minced fresh thyme
1 cup Warm water (120 degrees F)
1 tablespoon Active dry yeast
3 tablespoons Wheat bran
1½ teaspoon Salt -- (scant 1 1/2 tsp)
¼ teaspoon Freshly ground pepper
3 cups All-purpose flour --
(about)

Fragrant with sage, rosemary and thyme, these rolls are perfect with Thanksgiving dinner.

In a heavy frying pan over medium heat, warm the olive oil. Add onion and garlic and saute, stirring, until tender, about 8 minutes. Stir in the herbs and saute until the flavors have blended, about 2 minutes. Remove from heat and let cool. Pour warm water into a large bowl. Sprinkle yeast over top and let stand until dissolved, about 1 minute. Stir in bran, salt and pepper, then mix in onion mixture.

Using a wooden spoon, gradually beat in about 2½ cups flour to make a semisoft dough. Transfer dough to a floured work surface and knead, adding flour as needed to prevent sticking, until just smooth and elastic, about 5 minutes. Grease a large, clean bowl with olive oil. Gather dough into a ball, place in bowl and turn to coat with the oil. Cover the bowl with a clean kitchen towel. Place in a warm, draft-free area until dough is doubled in volume, about 1 hour. Punch down dough and transfer to a lightly floured work surface. Knead until smooth, about 2 minutes. Divide dough into 12 equal portions and form each portion into a strip about 7 inches long and 2 inches wide. Beginning at a narrow end, roll up each strip to form a roll.

Oil a baking sheet with olive oil and place rolls, seam side down and well apart. Cover with the kitchen towel and let rise in a warm, draft-free area until doubled in volume, about 35 minutes. Meanwhile, position rack in middle of oven and preheat to 400~. Bake until rolls are golden brown and sound hollow when thumped on the bottoms, 15 to 18 minutes. Serve warm. Makes 12 rolls.

Typed for you by Marjorie Scofield 10/6/95 Recipe By : Williams-Sonoma Kitchen Library, Holiday Baking From: Marjorie Scofield Date: 10-07-95 (17:25) (160) Fido: Recipes

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