Herb Pull–Apart Rolls
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons Fructose
- 1 cup warm water (110°)
- 1/4 cup Swanson Coconut Oil, melted
- 3 1/2 cups unbleached flour
- 1/4 teaspoon Organic Thyme Leaves
- 1/4 teaspoon Swanson Organic Rosemary
- 1 1/2 teaspoon Swanson Himalayan Crystal Salt
- 2 tablespoons Swanson Extra Virgin Olive Oil
In a large mixing bowl, dissolve yeast in warm water and add pinch of fructose. Let stand until bubbles around the edges; about 10 minutes. Stir in 1/4 cup melted coconut oil and 2 cups flour, fructose, salt, thyme, oregano and dill and mix for about 1 minute. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Remove dough and lightly oil the bowl with about 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about 1 hour).
Punch the dough down and remove it from the bowl and place on floured surface. Roll the dough into a small to medium disk. Cut in 6 equal wedges. Divide each wedge into six smaller pieces (36 total). Grease a muffin tin with olive oil. Roll each piece into a small ball and place 3 balls in each section of a muffin tin.
Set aside and let rise for about 45 minutes or until they have doubled in size. Brush each top with olive oil. Bake at 400° for 15 to 20 minutes, or until golden brown.
Makes 12 rolls. Serving size 1 roll.
- 100% pure & natural
- 5 oz. shaker bottle for all your cooking & baking needs
- Only real Himalayan Salt in America endorsed by Dr. Barbara Hendel
- Please Note: Product label and packaging may vary
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