Rosemary Onion Bread
Yields: 24 rolls or one loaf
Time: 2 - 2.5 hours
NI: 115 Cal, 3 g fat per roll
4.25 - 4.75 cups flour (you can use up to half whole wheat, which is also tasty)Directions:
1 package yeast (2.5 tspn)
1 cup milk (or .33 cup dry milk with 1 cup water)
.33 cups sugar
.33 cups butter
1 tspn salt
.25 cups finely minced onion
2 tbsn fresh rosemary (or about a tbsn dry)
- In a large bowl stir together 2 cups flour, yeast, and salt. In a medium bowl stir together milk, sugar, butter, rosemary, onion and salt. Heat the liquid in the microwave until the butter is melted and the mixture is warm to the touch. Add the liquid mixture to the dry along with the eggs. Stir it together. Continue adding in flour until it's really doughy.
- Turn dough out onto a lightly floured surface. Knead in remaining flour until nice and elastic, about five minutes. Place the dough back in the bowl, cover and let rise for an hour in a warm place, like on top of your stove while the oven is warming.
- Punch dough down and then divide in half. Let rest for ten minutes. Meanwhile grease a couple cookie sheets lightly and preheat the oven to 375.
- Cut dough into 24 pieces and then shape into balls. If you want to be fancy you could use muffin tins and put three little balls of dough in each cup to make clover shaped rolls. Cover and let rise for 30 minutes. If you really shaped that dough it may need to rise longer. Make sure it doubles in size.
- Bake in a 375 degree oven for 12-15 minutes. (For added goodness brush the tops with melted butter before you pop them in the oven.)