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Granny White
the dough and divide it into 24 portions. Roll each piece into a
tight ball and place about 2 inches apart on parchment−lined baking
sheets. Pinch ends of rolls to elongate slightly. Cover loosely
and let rest about 15 minutes. Preheat the oven to 425 F. Pinch
ends again and slash the top of each roll with a very sharp knife.
Bake until crusty, about 18 to 20 minutes.
Note: My herbs de Provence blend is a mix of tarragon, chervil,
savory, sage, marjoram, thyme, parsley, basil, and lavender. The
original recipe calls for orange muscat dessert wine, such as
Essenia. I just used the plain muscat dessert wine I had in the
house. But orange flavor is nice with this herb blend, so you may
want to try that if you can.
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