The recipe below can be used as a horizontally sliced bun or perhaps as a
pull-apart crunchy snack. The basic dough recipe is from Betsy Oppenneer's
book 'The Bread Book'. It is her Kaiser roll recipe. The herbs were used
for my personal preferences as were their quantities listed. At a fancy
restaurant I saw the style of bread as a part of a rather expensive entre.
Though I have very little experience with bread machines I am certain that
many of you who do have the experience could adjust the quantities properly
for the dough setting. After the dough is made the forming and baking is
all by hand.
Dan Erwin
* Exported from MasterCook *
Country Herb Rolls <R T>
Recipe By : BH&G, Simply Perfect Baking
Serving Size : 24 Preparation Time :0:00
Categories : Bread/Muffins/Rolls Hand Made
Low Fat Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 C All-Purpose Flour -- To 3 3/4 C
1/2 C Yellow Cornmeal
2 1/4 Tsp Active Dry Yeast
1/2 Tsp Dried Basil -- Crushed
1/2 Tsp Dried Oregano
3/4 C Nonfat Milk -- *Note
1/3 C Icbinb-Light -- **Note
1/4 C Sugar
1/2 Tsp Salt
1/2 C Egg Beaters 99% Egg Substitute -- Or Equiv To 2 Eggs
3 Tbsp Icbinb-Light -- Melted, ***Note
*NOTE: Original recipe used regular milk
**NOTE: Original recipe used regular butter or margarine
***NOTE: Original recipe used regular butter or margarine
Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large
mixing bowl; set aside.
Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a
saucepan just till warm (120 - 130 deg F) and butter or margarine almost
melts. Add to flour mixture; add eggs. Beat with an electric mixer on low
to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
Stir in as much of the remaining flour as you can.
Knead dough on a lightly floured surface, kneading in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (6 - 8
min total). Shape into a ball. Place dough in a lightly greased bowl;
turn once to grease surface. Cover and let rise in a warm place till double
(about 1 hr).
Punch dough down. turn out onto a floured surface. Cover and let rest for
10 min. Shape as desired. Place rolls 3" apart on greased baking sheets.
Cover and let rise till nearly double (about 20 min).
Brush tops of rolls with the 3 T melted butter or margarine. Bake in a
375 deg F oven about 12 min or till golden. Cool on a wire rack.
Makes 24
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