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Golden Herb Rolls Recipe
Submitted by: Amanda Formaro
[Amanda is the owner of FamilyCorner.com Magazine.]
Ingredients:
- 2/3 cup milk
- 1/2 cup (1 stick) butter or margarine
- 1/4 cup water
- 4 cups all-purpose flour, divided
- 1/3 cup granulated sugar
- 1 package quick-rising yeast
- 2 teaspoons dried savory leaves, crushed
- 1 teaspoon salt
- 3/4 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon dried dill weed, crushed
- 1 cup canned pumpkin
- 4 eggs, divided
- 2 tablespoons sesame seeds
Directions:
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine
milk, butter and water in small saucepan; heat until butter is melted.
If necessary, cool to 120° F. to 130° F. Combine 3 cups flour, sugar,
yeast, savory, salt, thyme and dill in large mixer bowl. Add milk
mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining
flour. Cover; let rise in warm, draft-free place for 10 minutes or until
doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full.
Cover; let rise in warm, draft-free place for 30 to 40 minutes or until
doubled. Beat remaining egg and brush on top of rolls; sprinkle with
sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and
sound hollow when tapped. Remove from pans; serve warm or cool on wire
rack.
Bio:
Amanda Formaro is the entrepreneurial mother of four children. She and
her husband live in southeastern Wisconsin. She is also the owner of
FamilyCorner.com Magazine at http://familycorner.com from which she
operates several free newsletters, including her favorite, In The
Kitchen. To subscribe send any email message to
kitchen-on@mail-list.com
Recommended Books:
Autumn
by: Joanne Weir
Recipes Inspired by Nature's Bounty
© Amanda Formaro & KinderArt®
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