Categories: Breads

Ingredients

• 3 T butter
• 2 T finely chopped onion
• 1/2 t minced garlic
• 1/2 t dried oregano
• 1/2 t dried tarragon
• 1/2 t dried basil
• 3/4 c warm water
• 1 envelope dry yeast
• 1 t sugar
• 1 t salt
• 2 c flour
• 1 egg, beaten for a glaze

Directions

1. Melt butter in medium skillet, add onion and herbs cooking for about 5 minutes.

2. Pour warm water into bowl of mixer. Sprinkle yeast and sugar over water. Let stand until foamy. Mix in salt, then onion mixture. Add 1 3/4 c flour and mix until smooth. Mix in enough flour to make a soft dough. Knead 5 minutes.

3. Lightly grease bowl. Place dough in bowl and turn to coat with oil. Cover and let stand in warm location until doubled in volume, about an hour.

4. Grease 2 large cookie sheets. Punch down dough. Cut into 24 pieces. Form balls, place on baking sheets. Cover and let rise, about an hour.

5. Preheat oven to 350 F. Gently brush egg glaze over rolls. Bake about 20 minutes.

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