Home Bread-Bakers v117.n042.3
[Advanced]

Herbed Whole-Grain Yeast Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 28 Oct 2017 14:36:19 -0700
v117.n042.3
Maybe for the holidays.

* Exported from MasterCook *

                      Rolls, Herbed Whole-Grain Yeast

Recipe By     :Robin Bashinsky, Nov. 2017
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1               pkg.  dry yeast -- (2 1/4 tsp.)
   1 1/2           cups  warm whole milk -- (110F)
   6        tablespoons  unsalted butter -- melted and divided
   1         tablespoon  sugar
   18            ounces  white whole-wheat flour -- (about 4 1/2C)
   3        tablespoons  chopped fresh flat-leaf parsley -- divided
   3        tablespoons  thinly sliced fresh chives -- divided
   1         tablespoon  kosher salt -- divided
   1         tablespoon  chopped fresh thyme
   2          teaspoons  chopped fresh sage
   1           teaspoon  chopped fresh rosemary
                         Cooking spray

Active:24 min Total:3 hr Serving Size: 1 roll

Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole 
host of seasonal herbs, including fresh sage, rosemary, and chives. 
Make ahead and freeze up to 1 month, saving the butter and herb coat 
for after reheating. Use leftover rolls for tomorrow's breakfast, or 
make turkey sliders with split toasted rolls, cranberry sauce, and 
sliced turkey.

Dissolve yeast in warm milk in the bowl of a stand mixer fitted with 
the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and 
sugar; beat at low speed 1 minute or until combined. Weigh or lightly 
spoon flour into dry measuring cups; level with a knife. Combine 
flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, 
thyme, sage, and rosemary in a bowl. Add half of flour mixture to 
milk mixture; beat at low speed until combined, scraping down sides 
of bowl as needed. Remove paddle attachment; insert dough hook. Add 
remaining half of flour mixture; beat at low speed 2 minutes or until 
dough forms a ball. Increase speed to medium-low; beat 7 minutes or 
until dough is smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to 
coat. Cover and let rise in a warm place (85F), free from drafts, 1 
1/2 hours or until doubled in size.

Turn dough out onto a lightly floured surface; divide into 24 equal 
portions. Working with 1 portion at a time (cover remaining pieces to 
avoid drying), gently roll into a smooth ball. Place rolls about 1" 
apart on a rimmed baking sheet coated with cooking spray. Cover and 
let rise 45 minutes or until doubled in size.

Preheat oven to 350F.

Bake rolls at 350F for 20 to 25 minutes or until browned. Combine 
remaining 2 tablespoons melted butter with remaining 1 tablespoon 
parsley and remaining 1 tablespoon chives. Brush butter mixture over 
hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room 
temperature. 

Source:
   "cookinglight.com"
S(Internet Address):
   "<http://www.cookinglight.com/recipes/herbed-whole-grain-yeast-rolls>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 683 Calories; 69g Fat (88.8% 
calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 
186mg Cholesterol; 5653mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Lean Meat; 14 Fat; 1 Other Carbohydrates.