Recipe by neverfadetogray
Make sure to crush up the herbs, especially the rosemary, for maximum flavor. Remember to mix the herbs and flour separately so that there is an even mixture of herbs into the dough. (Cooking time includes the 45 minutes the dough takes to rise.)
Top Review by LonghornMama
These rolls smell absolutely wonderful! Light and delicious, they make an easy addition to any meal. Dough is very wet like a batter. I let rise a second time after dough was placed on pan but my rolls were rather flat. Next time I'd use a 9 inch square dish, well-buttered, to get a little more height. Making the rolls larger, spacing on a baking sheet and using for sandwiches would work nicely, too. Yum! Thanks for sharing the recipe! Made for PAC Fall 2007.
- 1⁄2 cup milk
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon margarine
- 1⁄2 cup lukewarm water
- 2 1⁄4 teaspoons yeast (1 packet)
- 2 1⁄4 cups unbleached flour
- 1⁄4 medium red onion, minced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 tablespoon dried rosemary
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix the milk, salt, and sugar in a small saucepan and plop in the margarine. Heat until almost boiling, stir, and remove from heat.
- Add the onion and garlic to the liquid mixture and let cool.
- Mix flour with herbs. Remember, mixing the herbs and flour separately ensures an even mixture of herbs into the dough.
- Dissolve the yeast in the water in a large bowl, and add milk mixture (should be around room temperature) and flour mix. Stir well.
- Let the dough rise, covered, for about 45 minutes.
- Plop spoonfuls of the dough onto a greased pan, making about 12 rolls. Bake for about 20 minutes, until tops are browned. Remove from oven.