Categories: Breads
Ingredients
- 3 T butter
- 2 T finely chopped onion
- 1/2 t minced garlic
- 1/2 t dried oregano
- 1/2 t dried tarragon
- 1/2 t dried basil
- 3/4 c warm water
- 1 envelope dry yeast
- 1 t sugar
- 1 t salt
- 2 c flour
- 1 egg, beaten for a glaze
Directions
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Melt butter in medium skillet, add onion and herbs cooking for about 5 minutes.
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Pour warm water into bowl of mixer. Sprinkle yeast and sugar over water. Let stand until foamy. Mix in salt, then onion mixture. Add 1 3/4 c flour and mix until smooth. Mix in enough flour to make a soft dough. Knead 5 minutes.
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Lightly grease bowl. Place dough in bowl and turn to coat with oil. Cover and let stand in warm location until doubled in volume, about an hour.
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Grease 2 large cookie sheets. Punch down dough. Cut into 24 pieces. Form balls, place on baking sheets. Cover and let rise, about an hour.
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Preheat oven to 350 F. Gently brush egg glaze over rolls. Bake about 20 minutes.