KitchenAid KT2651XWW Instruction and Recipe Booklet - Page 72

Herb Pull-Apart Rolls 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1⁄2 cup butter or margarine, melted 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 11⁄2 teaspoons salt 1⁄4 teaspoon thyme 1⁄4 teaspoon oregano 1⁄4 teaspoon dill Dissolve yeast in warm water in warmed mixer bowl. Add 1⁄4 cup butter, 2 cups 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 at a time, and mix about 2 minutes, or until dough clings to hook and cleans 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 12 x 9 x 1⁄4-inch rectangle. Brush with remaining butter. Slice dough into six 11⁄2 x 12-inch strips. Stack strips; then cut into twelve 1-inch 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 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 protein, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium. 72