KitchenAid KP2671X Series Instructions And Recipes Manual page 81

HERB PULL-APART ROLLS
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
⁄ cup butter or
1
2
margarine, melted
3-3 ⁄ cups all-purpose flour
1
2
2 tablespoons sugar
1 ⁄ teaspoons salt
1
2
⁄ teaspoon thyme
1
4
⁄ teaspoon oregano
1
4
⁄ teaspoon dill
1
4
Dissolve yeast in warm water in warmed mixer bowl.
Add ⁄ cup butter, 2 cups flour, sugar, salt, thyme,
1
4
oregano, and dill. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix for 1 minute, or
until well blended.
Continuing on Speed 2, add remaining flour,
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer, or until dough is
smooth and elastic.
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 12x9x
rectangle. Brush with remaining butter. Slice
dough into six 1 ⁄ x12-inch strips. Stack strips; then
1
2
cut into twelve 1-inch 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 servings (12 rolls).
Per serving: About 149 cal, 3 g pro, 17 g carb,
8 g fat, 20 mg chol, 292 mg sod.
79
⁄ cup
1
2
⁄ -inch
1
4