Recipe - Herb Butter

1 pack Active dry yeast
1 cup Warm water; (1O5 F to 115 F)
1 teaspoon Caraway seed
One half teaspoon Dried sage leaves
One fourth teaspoon Ground nutmeg
2 tablespoon Sugar
1 teaspoon Salt
1 Egg
2 tablespoon Shortening
2 One fourth cup Allpurpose flour*

Dissolve yeast in warm water in large mixing bowl. Add caraway seed, sage
and nutmeg. Stir in sugar, salt, egg, shortening and 1 cup of the flour.
Beat until smooth. Stir in remaining flour until smooth. Scrape batter from
side of bowl. Cover; let rise in warm place until double, about 30 minutes.

Stir down batter by beating about 25 strokes. Spoon into 12 greased muffin
cups, 2 One half x 1 One fourth inches, filling each about half full. Let rise until
batter reaches tops of cups, 20 to 30 minutes.

Heat oven to 400° F. Bake 15 minutes.

*If using selfrising flour, omit salt.

VARIATION Sour Cream Chive Buns: Decrease warm water to One fourth cup. Omit
caraway seed, sage and nutmeg Mix Three fourths cup dairy sour cream, the sugar salt
and shortening. Heat just to boiling cool to lukewarm. Stir sour cream
mixture and half of the flour into yeast. Beat until smooth. Mix in
remaining flour the egg and 1 tablespoon plus 1
One half teaspoons snipped chives.

Recipe by: Better Crocker's Best of Baking

Posted to MCRecipe Digest V1 #980 by "M. Hicks" nitro_ii@email.msn.com
on Jan 3, 1998