sm bowl- combine yeast, 1 t sugar, and 1/2 c warm milk; let stand 5 min
lrg bowl- combine oil, remaining sugar and milk, egg, herbs, and salt.
beat in mixer til smooth, then add yeast mix
beat in flour gradually to make soft dough.
turn dough out onto floured surface and knead for 6-8 min until smooth and elastic
place dough in greased bowl (turn to grease top)
loosely cover and let rise in warm place (85 deg) for 1 hour or until doubled
punch down, cover and let rest 10 min
grease fluted pan
shape dough into 1 inch balls and place in pan
cover and let rise in warm place (85 deg) for 1 hour or until doubled in size
preheat oven to 350
bake for 35-40 min, or until lt brown
cover top of bread loosely if it starts to get too brown.
let cool 10 min, then invert onto a platter
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