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Breads, Dough's |
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INGREDIENTS:
1 / 4 cp warm water (100 to 110F)
1 envelope Active Dry Yeast
3 / 4 cp warm buttermilk (100 to 110F)
1 / 4 cp sugar
1 / 4 cp butter or margarine softened
1 tsp salt
4 to 4 1/4 cps all-purpose flour
1 tbs chopped fresh parsley 1 tbs fresh rosemary
finely chopped
1 1/2 tsp chopped fresh thyme leaves
2 large eggs
2/3 cp freshly grated Parmesan cheese
Garlic Butter
4 cloves (about 1 tbs ) garlic, minced
2 tbs water
6 tbs butter or margarine
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DIRECTIONS:
Place water in a large bowl. Sprinkle in yeast stir until
dissolved. Add buttermilk, sugar, butter, salt, 1 cp flour, and
rosemary.
Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and 1/2 cp flour beat 2 minutes at high
speed.
Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10
minutes.
Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to floured surface divide in half.
Roll each half to 12-inch circle brush each with 2 tbs s
Garlic Butter.
Cut bread dough into 36 (about 1-inch) pieces
using kitchen shears. Shape each piece into a ball; roll in herb
mixture.
Place 3 balls in each of 12 ungreased
muffin cups. Cover let rise until double in size (about 30
minutes).
Yield:
24 servings
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