Italian Herb Rolls
2 cups warm water
1/2 cup sugar 1 tablespoon yeast 3 to 4 cups high-gluten flour (available in bulk), divided 2
tablespoons plus 2 teaspoons canola oil 1 1/2 teaspoons melted butter 1 egg beaten 1 1/2
tablespoons kosher salt 1 1/2 teaspoons dry basil 1 1/2 teaspoons dry dill 1 teaspoon black pepper
1 teaspoon garlic powder Vegetable cooking spray
In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to
dissolve. Let stand for 5 minutes, until foam appears on top of liquid. Turn mixer on lowest speed
and add about 2 cups of flour. When generally mixed, add oil, butter, egg, salt, basil, dill, pepper
and garlic. Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl. Spray
inside of large covered container with vegetable cooking spray and place dough inside. Cover and let
rise until double in bulk. Divide and form into rolls. Place rolls on sheet pans covered with
parchment paper. Let rest until slightly sticky. Bake at 325 degrees for 8 to 10 minutes or until
golden brown. Makes about 2 dozen.
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