Quick And I Mean Quick Herb Rolls Food

ONE HOUR GARLIC HERB DINNER ROLLS

Steps:

• Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it's too hot, just let it cool.
• In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley and just stir to combine.
• Start the machine on the 'stir' setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn't add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn't formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn't.
• Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9x13 baking dish with cooking spray, set aside.
• Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough.
• Using a pastry brush, brush water on the tops of the rolls so they don't dry out in the oven. Turn the oven OFF and place the baking dish in the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
• Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven.
• In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.

QUICK AND EASY HERB ROLLS

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs.
• Heat milk, water and butter until very warm (125º to 130º); stir into dry ingredients.
• Stir in egg and remaining 1/2 cup flour to make stiff batter.
• Spoon batter into 12 greased 2 1/2- × 1 1/2-inch muffin cups.
• Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
• Bake in preheated 400ºF oven for 14 to 16 minutes or until golden brown.
• Remove from muffin cups; cool on wire rack.

ITALIAN HERB ROLLS

Steps:

• Set bread machine on dough setting and let mix and rise once.
• Shape and form into rolls.
• Bake 25-30 min at 350°F.

CABBAGE ROLLS (HOLUPCHI)

Steps:

• For the sauce:.
• Take your onion and with a knife make 5-7 slits (depending on how many cloves you are using). Insert your cloves into the slits.
• Finely chop your garlic and dill.
• Sweat off your garlic and your whole onion for about a minute, flipping the onion once.
• Add the remaining ingredients for the sauce, bring to a boil and reduce to simmer for about 30 minutes.
• Taste your sauce, if it needs more of anything, add it. I find sometimes I need more sugar, sometimes more vinegar.
• For the rolls:.
• Preheat oven to 350.
• Cook your rice as you normally would (for 1 1/2 cups of rice, I would normally use about 3 cups water). Once cooked, put it in a large bowl to cool.
• Core your cabbage. Reserve two outer leaves and shred. Finely chop your dill.
• Bring a large pot of water and the cabbage to a boil. As the cabbage cooks, remove the leaves that separate (with tongs) and set aside. Depending on the size of your cabbage, you'll want 20-30 leaves. (the leftover cabbage will freeze well too).
• Meanwhile, add the ground veal, dill, shredded reserved cabbage, salt and pepper to the rice and mix well with your hands.
• Take a 1/2 cup of the tomato sauce and add it to the rice mixture. Mix again and check the consistency. You can choose to add up to another 1/2 cup of the tomato sauce, this is a personal choice.
• Line the bottom of a roast pan with 2-3 leaves, so that the bottom is covered. Ladle a small amount of the sauce on the bottom of the pan.
• Take the cabbage leaves you've removed and remove the cores. If your leaves are big you may also want to cut them in half.
• Grab some of the rice mixture, about I'm guessing a 1/4 cup or about the size of a golf ball (this again depends of the size of your leaves), and shape it into a finger. Put it in the cabbage and roll the cabbage, folding the ends in, and lay in the roast pan seam side down.
• Repeat until you have filled the bottom of the pan and ladle about 1/2 cup of the sauce over the rolls. Repeat until you run out of the stuffing.
• Take the remaining sauce and pour it all over the rolls. Cover and bake for about 30-45 minutes, until your meat is cooked.

QUICK (AND I MEAN QUICK) HERB ROLLS

Steps:

• Melt butter in 9-inch pan. Mix herbs and cheese together and stir into butter. Let stand (15-30 minutes). Cut biscuits into halves and swish around in herb butter to coat all sides. Bake at 425° for 12-15 minutes. Editor's Extra:> These are buttery-good! Sometimes I use a 9x13-inch pan-it allows the rolls to spread more and have crispier crusts. Delicious both ways.

SARA'S HERB ROLLS (BREAD MACHINE)

Steps:

• Add flour, milk powder, yeast, olive oil, and water to your bread machine, and set to the "dough" setting. When your machine beeps, add the cheese, herbs and garlic.
• When dough is ready, divide into 18 pieces, shape into rolls, and arrange on a greased oven tray. Spray a piece of cling wrap with olive oil, and place over top of rolls. Sit in a warm place, and allow to rise (around 15-20 minutes).
• Bake at 180C for around 20 minutes, or until golden brown.

WHOLE WHEAT HERB ROLLS

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add remaining water, sugar, butter, salt, 1/2 cup flour, and wheat gluten, blend well.
• Stir in herbs and 1 cup flour to make a soft dough. Knead for 8-10 minutes.
• Place in greased bowl, cover let rise until doubled, about 1 hour.
• Punch dough down, divide into 12 equal pieces; shape into balls.
• Put the balls in a greased 8' round pan. Cover; let rise in warmplace until doubled in size, about 45 minutes.
• Bake at 400F for 15 -20 minutes.

QUICK ( I MEAN QUICK) HERB ROLLS

Steps:

• Melt butter in 9-inch cake pan.
• Mix herbs and cheese together and stir into butter.
• Let stand 10-15 minutes.
• Cut biscuits into halves and swish around in herb butter to coat all sides.
• Place into 9-inch cake pan.
• Bake at 425°F for 12-15 minutes.