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Granny White
Herbs de Provence rolls
Makes 2 dozen dinner rolls
2
1
3
1
5
1
1
1
1
1
teaspoons dried herbes de Provence
teaspoon dried lavender flowers
/4 teaspoon dried basil
/4 cup olive oil
to 6 cups unbleached all purpose flour
1/2 tablespoons active dry yeast
tablespoon sugar
tablespoon salt
2/3 cups warm water
/2 cup muscat dessert wine
Put the yeast in the water and let stand until foamy. In a large
mixing bowl, combine 2 1/2 cups of the flour, sugar, salt, and the
herbs. Make a well and add the yeast mixture, wine, and oil. Stir
until smooth. Add the rest of the flour a 1/2 cup at a time until
you get a soft dough. Knead on a floured surface adding more flour
if necessary to get a silky smooth dough. It should not be sticky.
Place dough in a bowl greased with olive oil and turn it over to
cover it with oil. Cover with plastic wrap and a towel and let it
rise at warm room temperature until doubled in bulk. Gently deflate
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