Herb-Onion Dinner Rolls

I'm getting a lot more comfortable using yeast and attempting new bread recipes. The only reason I don't do it more often is because it's quite the long process! Not difficult, just a labor of love as you wait for your dough to rise.

I busted out my monster-sized Better Homes and Garden Cookbook (thanks Mom!) and browsed the bread recipes. I found one that looked tasty so I decided to give it a whirl. I was not disappointed!

Ingredients:

• 3 1/4 cups all purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/4 cup sugar
• 1/3 cup margarine
• 1 egg, beaten
• 1 TBSP dried minced onion
• 1/2 tsp italian seasoning

Directions:

• Stir together 1 1/4 cups of flour and the yeast.
• In a saucepan, heat milk, sugar, butter, minced onion, italian seasoning and a pinch of salt until warm and add to the flour mixture along with the egg
• Beat with an electric mixer on low for 30 seconds then beat on high for 3 minutes.
• Turn dough out onto lightly floured surface and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (takes about 6 minutes of kneading)
• Place dough in a greased bow and cover. Let rise until doubled.
• Punch dough down and turn dough out again onto a lightly floured surface.
• Divide dough in half and cover. Let rest for another 10 minutes.
• Meanwhile, spray down your muffin pan with Pam.
• Seperate dough into little balls (you will fit three in each muffin space). Refer to the picture below. It will give you an idea of what I mean. Or think about three little donut holes nestled in together, side by side. :)
• Once you've filled your entire muffin pan, cover again and let rise until doubled in size (30 minutes)
• Bake at 375 for 15-18 minutes.
• Remove and cool on an iron rack
• Brush with butter and enjoy!

This recipe sounds long but it's really easy. It's just a waiting game! And the herb-onion flavor is subtle but delicious. You can omit that from the milk mixture if it doesn't appeal to you.