herbed batter rolls

herbed batter rolls
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1/2 teaspoon sage
  • 1/2 teaspoon dried tarragon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, cut into small pieces
  • 2 1/4 cups all-purpose flour, divided


  1. In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
  2. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
  3. Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

03/28/2017
herbed batter rolls, recipe PT15M PT1H 5 455 calories

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