Recipe - Country Herb Rolls R T

3 One fourth cup AllPurpose Flour, To 3 3/4
C
One half cup Yellow Cornmeal
2 One fourth teaspoon Active Dry Yeast
One half teaspoon Dried Basil, Crushed
One half teaspoon Dried Oregano
Three fourths cup Nonfat Milk, *Note
1/3 cup IcbinbLight, **Note
One fourth cup Sugar
One half teaspoon Salt
One half cup Egg Beaters® 99% Egg
Substitute, Or Equiv To 2
Eggs
3 tablespoon IcbinbLight, Melted,
***Note

*NOTE: Original recipe used regular milk

**NOTE: Original recipe used regular butter or margarine

***NOTE: Original recipe used regular butter or margarine

Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large
mixing bowl; set aside.

Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a
saucepan just till warm (120 130 deg F) and butter or margarine almost
melts. Add to flour mixture; add eggs. Beat with an electric mixer on low
to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
Stir in as much of the remaining flour as you can.

Knead dough on a lightly floured surface, kneading in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (6 8
min total). Shape into a ball. Place dough in a lightly greased bowl; turn
once to grease surface. Cover and let rise in a warm place till double
(about 1 hr).

Punch dough down. turn out onto a floured surface. Cover and let rest for
10 min. Shape as desired. Place rolls 3" apart on greased baking sheets.
Cover and let rise till nearly double (about 20 min).

Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375
deg F oven about 12 min or till golden. Cool on a wire rack.

Makes 24

These were absolutely fabulous.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 103.4, Fat 2g, Carb 18g, Fib 0.3g, Pro 2.7g, Sod 87mf, CFF
17.7%.
Recipe by: BH&G, Simply Perfect Baking

Posted to Digest breadbakers.v097.n016 by Reggie Dwork reggie@reggie.com
on Feb 27, 1997.