Ever try a recipe printed on the back a yeast packet? This is one of them. It's pretty tasty, though much softer than the texture of a French dinner roll with a crusty exterior.
3 c. bread flour
1 package active dry yeast
3/4 c. milk
1/4 c. butter (1/2 stick)
1/8 c. sugar
1 tsp. salt
2 large eggs
3 tbsp. butter, melted
Herbs: 1 tsp. each, dried basil, dried oregano, crushed -or- 2-3 tbsp. fresh rosemary, chopped
1. In a large mixing bowl combine 1 cup of the flour, yeast, sugar, salt, and herbs; set aside.
2. Heat milk to boiling (120 to 130 degree F) and stir in butter until it almost melts.
3. Combine dry mix and milk/butter combo in a mixing bowl. Beat 2-3 minutes on medium speed. Add eggs. Beat 1 min.
4. Stir in enough remaining flour, 1/2 cup at a time. Knead dough on floured surface 5-7 minutes or until smooth and elastic. For knot rolls, use greased muffin tin.
5. Bake in 350 F preheated oven, 10-15 minutes or until light golden brown. 6. Lightly brush with melted butter.
