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I made these on Easter Sunday to go with our ham and Swiss Potatoes Au Gratin, and Caesar Salad- deliciousness!
1 cup of warm water
2 tbsp of butter, softened
1 egg
3 1/4 cup of flour
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1 tsp dried oregano
1/4 cup of sugar
1 tsp salt
1 Tbsp yeast
Begin by activating the yeast- add yeast to water and sugar. Mix and let it sit until foamy on top. Meanwhile, mix together remaining ingredients in a large mixer. Add in water and yeast mixture. Mix well. Dough should be sticky and stretchy. Cover and let rise for about an hour- until doubled. Grease a 9x13 pan. Divide dough into 15 pieces and shape each piece into a ball. Place in pan. Brush with melted butter then cover with a cloth.
Let the dough rise in a warm place 30 to 40 minutes or until doubled in size. Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown.
I made these on Easter Sunday to go with our ham and Swiss Potatoes Au Gratin, and Caesar Salad- deliciousness!
1 cup of warm water
2 tbsp of butter, softened
1 egg
3 1/4 cup of flour
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1 tsp dried oregano
1/4 cup of sugar
1 tsp salt
1 Tbsp yeast
Begin by activating the yeast- add yeast to water and sugar. Mix and let it sit until foamy on top. Meanwhile, mix together remaining ingredients in a large mixer. Add in water and yeast mixture. Mix well. Dough should be sticky and stretchy. Cover and let rise for about an hour- until doubled. Grease a 9x13 pan. Divide dough into 15 pieces and shape each piece into a ball. Place in pan. Brush with melted butter then cover with a cloth.
Let the dough rise in a warm place 30 to 40 minutes or until doubled in size. Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown.
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