Breads Yeast: Herb Rolls by Recipe Cottage

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	Herb Rolls

		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.