Difference between revisions of "Herb Pull-Apart Rolls"
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| − | + | ===Ingredients=== | |
| − | 1 cup warm water | + | {| |
| − | ½ cup melted butter (½ stick for dough, ½ stick for brushing) | + | |align="right"|1 |
| − | 1 lbs all-purpose | + | |cup warm water |
| − | + | |- | |
| − | + | |align="right" valign="top"|½ | |
| − | + | |cup melted butter (1 stick total, ½ stick for dough, ½ stick for brushing) | |
| − | + | |- | |
| − | + | |align="right" valign="top"|2 | |
| − | + | |tbsp sugar | |
| + | |- | ||
| + | |align="right" valign="top"|1 ½ | ||
| + | |tsp salt | ||
| + | |- | ||
| + | |align="right" valign="top"|1 | ||
| + | |lbs all-purpose four (3-3½ cups) | ||
| + | |- | ||
| + | |align="right" valign="top"|¼ | ||
| + | |tsp thyme | ||
| + | |- | ||
| + | |align="right" valign="top"|¼ | ||
| + | |tsp oregano | ||
| + | |- | ||
| + | |align="right" valign="top"|¼ | ||
| + | |tsp dill | ||
| + | |- | ||
| + | |align="right" valign="top"|2¼ | ||
| + | |tsp instant yeast (1 envelope) | ||
| + | |} | ||
| − | === | + | ===Directions=== |
| − | + | In an Ankarsrum mixer: | |
| − | |||
| − | + | * Combine water, melted butter, sugar and salt. Mix until sugar and salt are dissolved. | |
| + | * Whisk the flour and herbs together in a bowl until evenly mixed. | ||
| + | * Set the mixer timer for 10 minutes and slowly add ½ of the flour to the mixer bowl, perhaps slightly more, and mix until a thick paste forms and shapes itself into a large donut shaped coil in the bottom of the mixer bowl. | ||
| + | * Slowly sprinkle the yeast over the top of the dough coil as it rotates in the mixer. | ||
| + | * Slowly sprinkle the remaining flour into the mixer bowl, a little at a time, allowing the dough to absorb the flour each time. If the dough sticks to the roller, use a butter knife or similar utensil to encourage it off of the roller. | ||
| + | * As the final portion of flour is added, the dough will become "shaggy" and dry in appearance. Continue to mix, encouraging the rotation of the dough with a butter knife or similar utensil. The dough should absorb the dry flour and become a smooth, moist ball. Continuing mixing until the timer shuts down the mixer. | ||
| + | * Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. | ||
| + | * Punch dough down. Roll dough into a 12 x 9 x ¼” rectangle. Brush with remaining butter. | ||
| + | * Slice dough into six 1½ x 12” strips. Stack strips; then cut into twelve 1" pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. | ||
| + | * Bake at 400°F for 15 to 20 minutes. Remove from pans immediately and cool on wire racks. | ||
| − | + | ===Yield=== | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | + | 12 rolls | |
===Nutrition=== | ===Nutrition=== | ||
| + | |||
| + | Per roll: About 149 cal, 3 g protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium. | ||
===Source=== | ===Source=== | ||
| + | |||
| + | Adapted from “KitchenAid Bowl Lift Stand Mixer Instructions and Recipes” | ||
[[Category:Food]] | [[Category:Food]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
__NOTOC__ | __NOTOC__ | ||
Revision as of 14:52, 8 June 2015
Ingredients
| 1 | cup warm water |
| ½ | cup melted butter (1 stick total, ½ stick for dough, ½ stick for brushing) |
| 2 | tbsp sugar |
| 1 ½ | tsp salt |
| 1 | lbs all-purpose four (3-3½ cups) |
| ¼ | tsp thyme |
| ¼ | tsp oregano |
| ¼ | tsp dill |
| 2¼ | tsp instant yeast (1 envelope) |
Directions
In an Ankarsrum mixer:
- Combine water, melted butter, sugar and salt. Mix until sugar and salt are dissolved.
- Whisk the flour and herbs together in a bowl until evenly mixed.
- Set the mixer timer for 10 minutes and slowly add ½ of the flour to the mixer bowl, perhaps slightly more, and mix until a thick paste forms and shapes itself into a large donut shaped coil in the bottom of the mixer bowl.
- Slowly sprinkle the yeast over the top of the dough coil as it rotates in the mixer.
- Slowly sprinkle the remaining flour into the mixer bowl, a little at a time, allowing the dough to absorb the flour each time. If the dough sticks to the roller, use a butter knife or similar utensil to encourage it off of the roller.
- As the final portion of flour is added, the dough will become "shaggy" and dry in appearance. Continue to mix, encouraging the rotation of the dough with a butter knife or similar utensil. The dough should absorb the dry flour and become a smooth, moist ball. Continuing mixing until the timer shuts down the mixer.
- Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down. Roll dough into a 12 x 9 x ¼” rectangle. Brush with remaining butter.
- Slice dough into six 1½ x 12” strips. Stack strips; then cut into twelve 1" pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk.
- Bake at 400°F for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.
Yield
12 rolls
Nutrition
Per roll: About 149 cal, 3 g protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium.
Source
Adapted from “KitchenAid Bowl Lift Stand Mixer Instructions and Recipes”
