Friday, September 13, 2013

Golden Herb Rolls


Savory Herbs and pumpkin make these rolls a really good bread with your favorite fall soups or stews

What you Need:
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds 

Directions:
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. To 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack. 

2 comments:

  1. never heard of dried savory leaves. Can you tell me what that is? I'd really like to try these now that fall is here and soup, chili and stew are on my menu! Thanks

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    Replies
    1. A herb in the mint family which has the flavor of both mint and thyme. Summer savory is slightly milder than winter savory, but both are strong and should be used carefully.

      Ingredient

      Season: available year-round

      How to select: Available dried and fresh.

      How to prepare: Added to pates, soups, meat, fish and bean dishes.

      Matches well with: beans, eggs, goat cheese, lamb, meats, peas, poultry, rabbit, soups

      Read more: http://www.food.com/library/savory-343?oc=linkback

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