Onion-herb rolls
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 1¼ | cup | Finely chopped yellow onion |
| 2 | Cloves Garlic -- finely | |
| Chopped | ||
| 1 | teaspoon | Minced fresh sage |
| 1 | teaspoon | Minced fresh rosemary |
| 1 | teaspoon | Minced fresh thyme |
| 1 | cup | Warm water (120 degrees F) |
| 1 | tablespoon | Active dry yeast |
| 3 | tablespoons | Wheat bran |
| 1½ | teaspoon | Salt -- (scant 1 1/2 tsp) |
| ¼ | teaspoon | Freshly ground pepper |
| 3 | cups | All-purpose flour -- |
| (about) | ||
Directions
Fragrant with sage, rosemary and thyme, these rolls are perfect with Thanksgiving dinner.
In a heavy frying pan over medium heat, warm the olive oil. Add onion and garlic and saute, stirring, until tender, about 8 minutes. Stir in the herbs and saute until the flavors have blended, about 2 minutes. Remove from heat and let cool. Pour warm water into a large bowl. Sprinkle yeast over top and let stand until dissolved, about 1 minute. Stir in bran, salt and pepper, then mix in onion mixture.
Using a wooden spoon, gradually beat in about 2½ cups flour to make a semisoft dough. Transfer dough to a floured work surface and knead, adding flour as needed to prevent sticking, until just smooth and elastic, about 5 minutes. Grease a large, clean bowl with olive oil. Gather dough into a ball, place in bowl and turn to coat with the oil. Cover the bowl with a clean kitchen towel. Place in a warm, draft-free area until dough is doubled in volume, about 1 hour. Punch down dough and transfer to a lightly floured work surface. Knead until smooth, about 2 minutes. Divide dough into 12 equal portions and form each portion into a strip about 7 inches long and 2 inches wide. Beginning at a narrow end, roll up each strip to form a roll.
Oil a baking sheet with olive oil and place rolls, seam side down and well apart. Cover with the kitchen towel and let rise in a warm, draft-free area until doubled in volume, about 35 minutes. Meanwhile, position rack in middle of oven and preheat to 400~. Bake until rolls are golden brown and sound hollow when thumped on the bottoms, 15 to 18 minutes. Serve warm. Makes 12 rolls.
Typed for you by Marjorie Scofield 10/6/95 Recipe By : Williams-Sonoma Kitchen Library, Holiday Baking From: Marjorie Scofield Date: 10-07-95 (17:25) (160) Fido: Recipes
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