This was posted by connie bronstine clb_5...@yahoo.com on
Rhondas_Recipe_Exchange (group is closed)
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INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 cup milk, room temperature
2 eggs
2 teaspoons salt
2 tablespoons butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
6 cups bread flour
1 egg white
2 tablespoons water
DIRECTIONS:
In a small mixing bowl, dissolve yeast and sugar in 1
cup warm water. Let stand until creamy; about 10
minutes.
In a large bowl, stir together the yeast mixture with
milk, eggs, salt, butter, parsley, chives, and 4 cups
flour. Add the remaining flour, 1/2 cup at a time,
until dough has pulled together. Turn dough out onto a
lightly floured surface, and knead until smooth and
elastic, about 8 minutes. Lightly oil a large bowl,
place the dough in the bowl, and turn to coat with
oil. Cover with a damp cloth and put in a warm place
to rise until doubled in volume, about 1 hour.
Grease two 9x13 inch baking pans. Deflate the dough,
and turn it out onto a lightly floured surface. Divide
the dough into 24 pieces. Shape each piece into a
round ball, and place into the prepared pans. Cover
the rolls with a warm, damp cloth, and let rise until
doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a
small bowl, lightly beat the egg white with 2
tablespoons of water; brush egg wash over tops of
rolls.
Bake in preheated oven for about 30 minutes, or until
golden brown.
.
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