Herbed Pull Apart Rolls

Herbed Pull Apart Rolls

1 packet (2 1/4 tsp) yeast
1 cup warm water
1/4 c melted butter
3 1/2 cups flour
2 tbs sugar + a pinch
1 1/2 tsp salt
1/4 tsp dill weed
1/4 tsp oregano
1/4 tsp thyme

Dissolve yeast with warm water and a pinch of sugar until bubbles form.
Mix in 1/4 cup melted butter, 2 cups flour, sugar, salt and herbs until well mixed. Add in remaining flour half of a cup at a time (I needed a little extra than called for to keep the dough from being too sticky.)

Place in greased bowl and let rise until doubled, about an hour. Punch dough down. Divide dough into 6 equal pieces and divide each piece into 6 pieces (36 total.) Grease a muffin pan. Place 3 dough balls into each cup. Allow to rise until doubled, about 30-40 minutes. Meanwhile, preheat oven to 400.

Brush tops with melted butter and bake until golden brown, about 15-20 minutes.

Butter Wheat Rolls

Butter Wheat Rolls

These rolls make excellent gravy mops!

1 cup warm water

1 ½ teaspoons yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons butter, melted + extra to spread on the top

Stir the yeast into the warm water and let sit for 10 minutes (it should be foamy).

In a large mixing bowl stir the yeast mixture in with the remaining ingredients (except for the butter).  Begin to knead the dough with your hands until all of the flour in the bowl had been incorporated into the dough.  Lift up the dough, spread a dab of oil in the bottom and sides of the bowl, place the dough back into the bowl, then turn the dough over (oiling both sides).  Cover with plastic and let rise for 1 hour and 15 minutes.

Butter the bottom and sides of a pie plate and set aside.

On a lightly floured surface, using a floured rolling pen, roll out the dough to make a large rectangle.  Spread the melted butter evenly over the rolled out dough.  Cut the dough in half length wise, then from there make long rectangles with the two halves (about 1 ½ inches wide).  Roll up each rectangle and place them snuggly side by side in the prepared pie plate.  Cover with plastic and let rise 1 more hour.

Preheat oven to 375.  Bake the rolls for 20-23 minutes (or until they are golden brown).  After removing from the oven spread a bit of butter on top of each roll.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

From here. 

Rosemary and Olive Oil Rolls

Rosemary and Olive Oil Rolls

Makes 16-18 rolls

1 packet active dry yeast

1/4 cup warm water (110 degrees F to 115 degrees F)

1 cup warm milk

3 tablespoons butter

1 eggs

3 tablespoons sugar

1/2 teaspoons salt

3 cups all-purpose flour, plus more for dusting

2 tablespoon olive oil

2 tablespoons chopped fresh rosemary

2 teaspoons sea salt

In a large mixing bowl, dissolve yeast in warm water and allow to sit for a couple minutes. Add the milk, butter, eggs, sugar, salt and half of the flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

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

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Ideally they should be touching each other. Brush with olive oil and then sprinkly with rosemary and sea salt. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.

From here.