Herbed Dinner Rolls



2 tablespoons yeast

1-1/2 cup warm water (105)

1/3 cup buttermilk

1 tablespoon sugar

1 teaspoon salt

1/2 cup melted butter

3 cups flour

1 teaspoon oregano

1-1/2 teaspoon basil leaves

1 tablespoon chopped parsley


In a large bowl add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt, and sugar. Gradually stir bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (approximately 45 minutes). Fold dough over, punch down, and knead 1 minute.

Preheat oven to 375. Grease muffin pans.

Make 36 small balls about 1-inch each. Fill greased muffin tins with 3 balls each. They will look like a cloverleaf. Cover and let rise for 1 hour.

Bake for 15 minutes or until golden brown. Serve hot with butter



12 rolls


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