Fresh Herb Spoon Rolls
from Southern Living Magazine
1 (1-1/4 oz.) envelope active dry yeast
2 cups warm water (110F)
4 cups self-rising flour
3/4 cup melted butter
3/4 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup sugar
1 large egg, lightly beaten
Preheat oven to 400F. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 400F for 20 to 22 minutes or until golden brown.
Makes 2 dozen.
from Southern Living Magazine
1 (1-1/4 oz.) envelope active dry yeast
2 cups warm water (110F)
4 cups self-rising flour
3/4 cup melted butter
3/4 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup sugar
1 large egg, lightly beaten
Preheat oven to 400F. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 400F for 20 to 22 minutes or until golden brown.
Makes 2 dozen.
6 comments:
Those rolls were yummy!
Yay for new iPhone. I can now leave regular comments.
Yum!!!!!! I can almost smell them.....*sniff, sniff*
Delicious.
According to Tom Robbins, one of my favorite writers, there are two mantras in life: Yum and Yuck. This recipe is definitely YUM! (Great photo, too!) Blessings!!
I believe someone at your house is on a cooking spree! I would be gaining weight if she were living with me! Bread looks awesome.
I think a lot of the problem with chicken stems for the factory nature of the rearing of them. When you get a farmyard bird it tastes of chicken and it is almost a sin to put anything other than sage and a bit of oil on it.
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