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Herbs de Provence rolls
Makes 2 dozen dinner rolls

2 teaspoons dried herbes de Provence
1 teaspoon dried lavender flowers
3/4 teaspoon dried basil
1/4 cup olive oil
5 to 6 cups unbleached all purpose flour
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 2/3 cups warm water
1/2 cup muscat dessert wine

Put the yeast in the water and let stand until foamy. In a large
mixing bowl, combine 2 1/2 cups of the flour, sugar, salt, and the
herbs. Make a well and add the yeast mixture, wine, and oil. Stir
until smooth. Add the rest of the flour a 1/2 cup at a time until
you get a soft dough. Knead on a floured surface adding more flour
if necessary to get a silky smooth dough. It should not be sticky.

Place dough in a bowl greased with olive oil and turn it over to
cover it with oil. Cover with plastic wrap and a towel and let it
rise at warm room temperature until doubled in bulk. Gently deflate
the dough and divide it into 24 portions. Roll each piece into a
tight ball and place about 2 inches apart on parchment-lined baking
sheets. Pinch ends of rolls to elongate slightly. Cover loosely
and let rest about 15 minutes. Preheat the oven to 425 F. Pinch
ends again and slash the top of each roll with a very sharp knife.
Bake until crusty, about 18 to 20 minutes.

Note: My herbs de Provence blend is a mix of tarragon, chervil,
savory, sage, marjoram, thyme, parsley, basil, and lavender. The
original recipe calls for orange muscat dessert wine, such as
Essenia. I just used the plain muscat dessert wine I had in the
house. But orange flavor is nice with this herb blend, so you may
want to try that if you can.

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