- 1
- 150 mins
- 180 mins
Ingredients
- 3 3/4 Cups Unbleached All-Purpose Flour, plus more for dusting the work surface.
- 2 Teaspoons Salt
- 1/2 Cup Warm Low Fat Milk (about 110 degrees)
- 1/2 Cup Heavy Cream
- 1/3 Cup Warm Water
- 2 1/4 Teaspoons Rapid Rise Yeast
- 2 Teaspoons Sugar
- 2 1/2 Tablespoons Unsalted Butter, Melted
- 1/4 Cup Sugar
- 1 1/2 Large Eggs, beaten (crack one egg into a bowl, whisk, and then use half that amount with 1 whole egg.)
- 1/4 teaspoon parsley
- 1/4 teaspoon dill
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon rosemary
- 1/2 cup Parmesan cheese, (Kraft powdered kind)
- 1/2 cup butter, melted
- 2 teaspoons garlic
Preparation
Step 1
Soft, buttery bread with a nice herby flavor make this recipe absolutely delicious, can't wait to make this again!
1 1/2 Large Eggs, beaten (crack one egg into a bowl, whisk, and then use half that amount with 1 whole egg.)
Adjust oven rack to the lowest position and heat to 200 degrees. Once the oven temp reaches 200, maintain the heat for 10 minutes and turn off the oven.
Mix 3 1/2 cups of the flour and the salt in a bowl.
Mix the milk, butter, and 1/4 cup sugar in a saucepan and heat over medium heat until foam forms around the edges. Remove from the burner and place on a hot pad in the fridge to cool only to luke warm. You do NOT want cold milk, but it cannot be hot either.
In a glass measuring cup, add the warm water and yeast with the 2 teaspoons of sugar. Allow to foam for 5-10 minutes.
In a bowl of a standing mixer, add the milk and about 1 cup of the flour. Using the dough hook, mix for about 30 seconds. Scrape down the sides of the bowl and add the yeast mixture. Beat again for 3 minutes. Add the eggs and beat for 30 seconds. Add the remaining flour and beat on medium then medium high for 1-2 minutes or until the dough is pulling away from the mixer but still slightly sticky to the touch.
Place in a clean, lightly oiled bowl and cover with a towel to rise for 1-2 hours, sometimes I let mine go for 3 hours.
Punch down the dough and place on a lightly floured surface. Form into balls and then roll in butter, herb mixture and then place in greased pie dishes (about 2 dishes), covered lightly with a towel to rise for 1 hour or until doubled in size.
You can make the rolls, shape them and then freeze them on a cookie sheet. Once they are frozen place into ziploc bags. When you're ready to use them pull them out and allow to rise for 4 hours, roll in seasoning, rise another hour then bake as normal.
I have just a few questions for you: how much dough do you use for each ball, and how far apart do you place them in the pan? And what kind of pan did you use? Thanks! I can't wait to try them!
Oh gosh, if only it wasn't so darn hot (our apartment is sitting at 84 degrees right now even with the fans going) I would fire up the oven and make these right now – I am soo craving garlic and parmesan and bread. I think I was inspired to check your blog…maybe I'll risk the extra heat anyway.
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