Categories: Bread- Rolls- Biscuits- Cornbread
Ingredients
- Bread:
- 1 cup milk
- 1/4 cup butter
- 3 Tbsp. sugar
- 2 tsp. salt
- 2 eggs
- 2 tsp. active dry yeast
- 4 1/ to 4 3/4 cups all-purpose flour
- 2 Tbsp. instant potato flakes
- Her Butter:
- 1/2 cup butter, softened
- 1/2 tsp. dried basil
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. ground red pepper (cayenne), optional
- 1 clove garlic, minced
Directions
- In a small saucepan or microwave, heat milk until it’s steaming, but not scalded.
- In the bowl of a stand mixed fitted with a dough hook, a large mixing bowl, or the bowl of a bread machine, combine the hot milk, butter sugar and salt. Stir well. Let mixture cool to 110 to 120 degrees, then stir in the eggs, yeast, 3 1/2 cups of the flour and the potato flakes. Mix on slow speed for 3 minutes. If dough is wet or tacky, add flour a few teaspoons at a time, mixing until flour is completely incorporated between additions. Once dough is smooth and soft (no sticky), transfer dough to lightly greased bowl (or leave in the bread machine), cover and let rise 1 hour.
- While dough is rising, prepare the herb butter: Using a for, mix butter with the basil, onion, oregano, salt cayenne (if using) and garlic until thoroughly combined; set aside.
- Grease 2 (8 × 4-inch) loaf pans.
- After dough has risen, deflate it and roll on a floured surface to 1/2-inch thick. Cut dough into 20 (3 1/2 to 4 inch circles).
- Spread herb butter on one half of each circle. Fold in half and place flat side side down in the prepared loaf pans. Butter the scraps and stack them on top of each other on a baking sheet. (you will likely have leftover butter mixture). Cover loaf pans and stack of scraps with plastic wrap and let rise 30 to 40 minutes.
- Heat oven to 350 degrees.
- Bake scraps for 22 to 24 minutes. Bake loaf pans for 25 to 30 minutes, or until golden brown.
- Serve warm.
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makes 20 servings plus scraps