Savory Herb Spirals
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WHAT YOU NEED:
1 Tbsp Sugar 2 tsp salt 2 ½ tsp dry yeast, (1 pkg) 4 ½ to 5 ½ cups flour 2 cups milk 3 Tbsp butter 1 egg, slightly beaten |
FILLING:
olive oil mixture of fresh summer herbs: parsley chives thyme oregano tarragon |
METHOD:
In a large bowl, combine sugar, salt, and yeast.
Melt the butter in a saucepan over low heat, then add the milk. Heat the mixture until it is just above finger temperature.
Add the warm liquid to the large bowl and stir until the yeast is melted and begins to froth.
Slowly work in the flour, a cup at a time, until the dough just barely holds together. It is better to add too little flour than too much.
Place the dough in a greased bowl and cover with a clean cloth.
Set the dough to rise in a warm, draft-free spot until it has doubled in size, about 1 ½ hours.
For moister bread, punch the dough down and let it rise again. The more elastic the dough, the less flour will be needed.
Preheat oven to 450° F (230° C).
Finely chop the herbs, and set aside. You will need about 3/4 cup.
Punch down the dough and turn onto to a floured surface.
Knead until smooth and elastic, using as little flour as possible. Do not overwork.
Divide the dough into two parts, and using a rolling pin, shape pieces into a rectangle, one piece at a time.
Brush each rectangle with olive oil, then sprinkle fresh herbs evenly over the rectangles.
Starting on the long side, roll each rectangle into a log.
Slice the log into 1 to 1 ½ inch sections, then place the rolls on a greased cookie sheet, spiral facing up.
Let the rolls rise for about 30 minutes.
Brush the top of the rolls with the whipped egg.
Bake for about 12 to 15 minutes or until the buns begin to brown.
Remove to a cooling rack and cover with a clean cloth.
Let the bread cool for at least 10 minutes before serving.
In a large bowl, combine sugar, salt, and yeast.
Melt the butter in a saucepan over low heat, then add the milk. Heat the mixture until it is just above finger temperature.
Add the warm liquid to the large bowl and stir until the yeast is melted and begins to froth.
Slowly work in the flour, a cup at a time, until the dough just barely holds together. It is better to add too little flour than too much.
Place the dough in a greased bowl and cover with a clean cloth.
Set the dough to rise in a warm, draft-free spot until it has doubled in size, about 1 ½ hours.
For moister bread, punch the dough down and let it rise again. The more elastic the dough, the less flour will be needed.
Preheat oven to 450° F (230° C).
Finely chop the herbs, and set aside. You will need about 3/4 cup.
Punch down the dough and turn onto to a floured surface.
Knead until smooth and elastic, using as little flour as possible. Do not overwork.
Divide the dough into two parts, and using a rolling pin, shape pieces into a rectangle, one piece at a time.
Brush each rectangle with olive oil, then sprinkle fresh herbs evenly over the rectangles.
Starting on the long side, roll each rectangle into a log.
Slice the log into 1 to 1 ½ inch sections, then place the rolls on a greased cookie sheet, spiral facing up.
Let the rolls rise for about 30 minutes.
Brush the top of the rolls with the whipped egg.
Bake for about 12 to 15 minutes or until the buns begin to brown.
Remove to a cooling rack and cover with a clean cloth.
Let the bread cool for at least 10 minutes before serving.