Blue-Ribbon Herb Rolls

Name: Blue-Ribbon Herb Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2-3/4 cups warm water (110° to 115°), divided; 1/3 cup vegetable oil; 1/4 cup honey or molasses; 1 tablespoon salt; 2 teaspoons dill weed; 2 teaspoons dried thyme; 2 teaspoons dried basil; 1 teaspoon onion powder; 1 large egg, room temperature, beaten; 4 cups whole wheat flour; 4 to 4-1/2 cups all-purpose flour

12 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 large egg, room temperature, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

Directions

1

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
4

Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.