KITCHENAID ACCOLADE 400 - Manuel (Page 69)

67
Herb Pull-Apart Rolls
1 package active dry
yeast
1 cup (235 ml) warm
water (105°F to
115°F [40°C to
46°C])
1 ⁄
2
cup (120 ml) butter
or margarine, melted
3-3 1 ⁄
2
cups (710-830 ml)
all-purpose flour
2 tablespoons (30 ml)
sugar
1 1 ⁄
2
teaspoons (7 ml) salt
1 ⁄
4
teaspoon (1 ml)
thyme
1 ⁄
4
teaspoon (1 ml)
oregano
1 ⁄
4
teaspoon (1 ml) dill
Dissolve yeast in warm water in warmed mixer
bowl. Add
1 ⁄
4
cup (60 ml) butter, 2 cups (475 ml)
flour, sugar, salt, thyme, oregano, and dill. Attach
bowl and dough hook to mixer. Turn to Speed 2
and mix for 1 minute, or until well blended.
Continuing on Speed 2, add remaining flour, 1 ⁄
2
cup
(120 ml) at a time, and mix about 2 minutes, or
until dough starts to clean sides of bowl. Knead on
Speed 2 about 2 minutes longer, or until dough is
smooth and elastic.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down. Roll dough into a 12x9x 1 ⁄
4
-inch
(30x23x.625-cm) rectangle. Brush with remaining
butter. Slice dough into six 1
1 ⁄
2
x12-inch (3.5x30-cm)
strips. Stack strips; then cut into twelve 1-inch
(2.5 cm) pieces. Place pieces, cut side up, in greased
muffin pans. Cover. Let rise in warm place, free from
draft, about 45 minutes, or until doubled in bulk.
Bake at 400°F (204°C) for 15 to 20 minutes. Remove
from pans immediately and cool on wire racks.
Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g pro, 17 g carb,
8 g fat, 20 mg chol, 292 mg sod.