Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 3/4 cups all-purpose flour, divided

1 1/4 oz pkg active dry yeast

2 tablespoons sugar

1 tablespoon dried parsley flakes

1 tablespoon minced fresh tarragon or 1 teaspoon dried

tarragon

1/2 teaspoon celery seed

1/2 teaspoon salt

1 cup warm water (120* to 130*)

1 egg

2 tablespoons vegetable oil

Instructions: In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar, parsley, tarragon, celery seed and salt. Add water, egg and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 1 minute. Stir in remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes. Stir dough and spoon into greased muffin cups. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375* for 15-18 minutes or until golden brown. Cool on wire racks. Yield. 1 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll equals 1-1/2 starch, 1/2 fat; also, 141 caloried, 104 mg sodium, 18 mg cholesterol, 24 gm carbohydrate, 4 gm protein, 3 gm fat.

Serves: 0

Yields: 1 dozen

Food Exchanges: