Buttery Herb Dinner
Recipe from Sunset Magazine
1 cup milk
1 tablespoon active dry yeast
1 teaspoon salt
1/4 cup sugar
1/2 cup butter, softened, plus more for sheets
3 1/2 to 4 cups all-purpose flour, plus more for kneading and shaping
Microwave milk (or in my case, use a sauce pan....I say F microwaves!), until warm (90° to 105°) Put in the bowl of a stand mixer. Stir in yeast, salt, and sugar. Let sit until foamy, about 5 minutes.
Attach dough hook (I don't have a dough hook, I just had to wing it...and I winged it well! Is that a word? Winged?) and, with mixer on low, stir in butter 1 egg and 3 tablespoons freshly chopped thyme *or whatever herb is your favey! Add flour, 1/2 cup at a time, until a stiff dough forms and pulls away from inside of bowl. Cover with a clean towel or plastic wrap and let sit until doubled in bulk, about 1 1/2 hours. Meanwhile, butter 2 large baking sheets and set aside.
Punch down dough and turn it onto a floured surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Um, punching the dough is really fun and a great stress reliever! I highly suggest doing it if you have a particularly long work day.
Divide dough into 24 pieces. Working with 1 piece at a time (keep other pieces covered), roll into a 10-in. rope. Coil rope into a flat spiral or twist into a pretzel shape, pinching ends in place. (Make sure you really pinch those puppies, they kind of don't like to stay) Put shaped rolls on buttered baking sheets. Cover and let sit until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°
In a small bowl, beat remaining egg with 2 tbsp. water. Brush rolls with egg wash and bake until brown, about 20 minutes, rotating pans halfway through baking time to ensure even baking. (meh, if you don't do it, they'll survive!) Cool on wire racks. Serve warm or at room temperature.
And there you have it, kittens. You're welcome.