Buns with herbs

Submitted by enr on 07 Feb 2012
30 g fresh yeast
1 tsp sugar
300 ml lukewarm water
2 tbsp dried herbs (tarragon, celery, sage, thyme, parsley and basil)
1 tsp dried flowers of lavender
4 tbsp olive oil
750 g flour
1 tbsp salt
125 ml dessert wine Muscat * *
Yeast dissolved in a portion of the water, a little flour and sugar. In a large bowl mix flour with half the salt and spices. Make a well in the center and pour the dissolved yeast, remaining water, wine and half olive oil. Stir well and add enough flour to get the average firm dough. Knead it, place it in a bowl greased with remaining olive oil. Leave it to rise After an hour and a half, transfer the dough on the counter, lightly dusted with flour and divide it into 24 pieces. Shape them as balls and arrange them on greased trays 5 cm distance from each other. Pinch edges of the balls so that they extend a little. Cover with a towel and let them rise for 15 minutes. Preheat oven to 200C. Reznete top of each ball with a sharp knife and leave them in the oven for 20 minutes (until golden brown and become begin to sound hollow when you tap the bottom).
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07 Feb 2012
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