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|Refrigerated Herb Rolls|
|Recipe courtesy North Dakota Wheat Commission|
|3¼ - 3½ cups bread flour
1 package dry yeast
2 teaspoon celery seed
1 teaspoon dried thyme, crushed
1¼ cups milk
¼ cup sugar
¼ cup shortening
1 teaspoon salt
|In large mixer bowl combine 1 1/2 cups bread flour, yeast, celery seed, and thyme. In saucepan heat together milk, sugar, shortening, and salt until warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in 1 3/4 to 2 cups bread flour to make a moderately soft dough. Place dough in greased bowl, turning once to grease surface. Cover and chill at least 2 hours.
Divide dough into 18 pieces. Shape into rolls. Brush with melted butter. Let rise in warm place until double (about 1 hour). Bake at 400 degrees F. for 12 to 15 minutes. Remove from muffin pans and cool on wire racks. Makes 18 rolls.