Refrigerated Herb Rolls Recipe
Ingredients
3 1/4 to 3 1/2 cups all-purpose flour
1 package active dry yeast
2 teaspoons celery seed
1 teaspoon dried thyme, crushed
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg
Butter, melted
Directions
In large mixer bowl combine 1 1/2 cups of the flour, the yeast, celery seed, and thyme.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately soft dough.
Place in greased bowl, turning once to grease surface.
Cover and chill at least 2 hours.
Shape dough into 1 1/4 inch balls.
Place 3 balls in each greased muffin pan.
Brush with melted butter.
Cover; let rise till double (about 1 hour).
Bake at 400° for 12 to 15 minutes.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately soft dough.
Place in greased bowl, turning once to grease surface.
Cover and chill at least 2 hours.
Shape dough into 1 1/4 inch balls.
Place 3 balls in each greased muffin pan.
Brush with melted butter.
Cover; let rise till double (about 1 hour).
Bake at 400° for 12 to 15 minutes.
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