Herb Dinner Rolls
For 12-14 rolls
Ingredients
- 240 ml worm milk
- 7 gr dry yest
- 1 tablespoon sugar
- 1 large egg
- 4 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoon each dried parsley, dried basil & dried rosemary
- 1 1/2 garlic powder or minced garlic
- 150 houlgrane bread flour
- 250 white bread flour
Instructions
- In a bowl put the warm milk, sugar and dried yeast stir with a spoon and allow to sit for 5-10 minutes. The mixture should be frothy after that time, if is not please start again as the yeast is not active.
- In a bowl combine the two flour and set aside.
- Using a stand mix or mixing by hand at this step, mix the egg, olive oil, salt, herbs, and garlic powder/minced garlic. Add at this stage half of the flour and mix well, if you are using a stand mix that should be use at low speed. Beat at low speed for about a minute, then add the rest of the flour, beat again on low speed for one minute as it all combines. The dough should be thick, yet soft. Beat with the mixer until the dough should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. Form dough into a ball and knead for about 3 minutes on a floured surface.
- Place the dough into a bowl, covered with olive oil, cover the bowl with plastic wrap and cover again with a kitchen towel and set aside in a warm environment to rise until double the size.