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A Kitchen in Tuscany
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Better Homes and Gardens Holiday Cooking
these hearty country-style rolls the traditional Italian way,
olive oil sprinkled with cracked pepper.”
package active dry yeast
cups warm water (105-115 degrees F.)
5 3/4 to 6 1/4 cups bread flour or all-purpose flour
tablespoon snipped fresh rosemary
teaspoons dried oregano, crushed
teaspoons kosher salt
1/4 cup olive oil
the yeast in warm water in a small bowl; let stand for 5 minutes.
2 1/2 cups of the flour, the herbs and the 2 teaspoons kosher salt
in a large mixing bowl. Stir the yeast mixture again and add it to the
flour mixture. Beat with an electric mixer on low speed for 30 seconds,
the sides of the bowl constantly. With electric mixer on medium
drizzle in the oil and continue beating for 3 minutes. Stir in as
the remaining flour as you can with a wooden spoon.
dough out onto a floured surface. Knead in enough remaining flour
a stiff dough that is smooth and elastic (8 to 10 minutes). Place
a lightly greased bowl, turning once to grease the surface. Cover
dough; let rise in a warm place until double in size (45 to 60 minutes).
oven to 400 degrees F. Punch dough down. Turn dough out onto
a lightly floured
surface. Cover and let rest 10 minutes. Divide the dough
into 16 equal
pieces, and shape into balls. Place the dough balls on a
sheet, cover, and let rise in a warm place until nearly
double in size
(about 45 minutes). Brush rolls with beaten egg and sprinkle lightly with
additional kosher salt. Bake in preheated oven 20 minutes, or
golden. Immediately remove from baking sheet and serve warm.
Tip: To reheat rolls baked earlier, wrap them in foil and
in a 325-degree
F. oven about 10 minutes, or until warm.
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