by Heather Schmitt-Gonzalez / Sunday, December 8, 2013
Buttery Herb Pull-Apart Rolls
So when the holiday season does roll around, road trips are planned. Menus are devised. Phone calls are swapped to see who is bringing what. I've already mentioned my "Thanksgiving plan". It involves notebooks with headings and labels and recipes popping out every which way. Christmas is a scaled down version of that, which usually winds up occupying a few pages at the end of said notebook. New Year's celebrations take up even less room, as my menu usually consists of only brunch, champagne, and orange juice - plus a pot of something lucky for later in the day.
But back to the larger meal plans. Our Thanksgiving meal has always been a sit-down. Our Christmas meal has always been buffet-style. New Year's is a eat-where-you-are-in-your-jammies thing. That's just the way we're used to doing things. And I like it. But no matter which holiday we're celebrating, there is always bread in some shape or form on the table. We love our bread.
These soft white rolls are beautifully flecked with green both inside and out. The herbs added a wonderful freshness to the meal. I have a feeling that they'll be on many more holidays tables to come.
- 2/3 cup lukewarm water (100°-110° F)
- 1/2 cup lukewarm milk
- 2 ounces (56 gram / 4 tablespoons / ½ stick) unsalted butter, at room temperature
- 1 tablespoon Gourmet Garden Parsley Paste
- 1 tablespoon Gourmet Garden Italian Herbs Paste
- 2 tablespoons raw sugar
- 1-1/2 teaspoon sea salt
- 3/4 ounce (21 gram) instant potato flakes
- 14-3/4 ounce (417 gram) bread flour
- 7 g (2-1/4 teaspoon) instant yeast
- 1 ounce (18 gram / 2 tablespoon / 1/4 stick) salted butter
- 1/2 teaspoon Gourmet Garden Parsley paste
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.