Country Herb Rolls

I am continuing to work with Red Star Yeasts new Platinum yeast to see if it really does improve both the margin for error and the size of the dough.  At this point, my sample size – 2, is too small.  I would say though that I do find it to be forgiving.  What I am not sure I can actually figure out is if it produces more since I am not making another bread with a different product simultaneously.

The thing that I do with recipes, as I have done with this one, is that I follow the directions with the ingredients and then I decide to have a different end product.  So in this case, instead of ending up with a bunch of dinner rolls, I made them more into sandwich rolls.  When I bake on Saturday, it gets me ready for my Sunday sandwich.

Recipe:
Country Herb Rolls:
Ingredients:

• 3 Tbsp butter, melted
• 1 cup water
• 1/2 cup milk
• 3 Tbsp sugar
• 1 Package Red Star Platinum Dry Yeast
• 1 Egg
• 3 1/2 cups Bread Flour
• 1/2 cup Cornmeal
• 1 tsp Dried minced onion
• 1/2 tsp Garlic powder
• 1 tsp Oregano
• 1/8 tsp salt

DIRECTIONS

1. In large pot over medium heat, add oil (or butter), water and milk. Heat until 110°-115°F. remove from heat.

2. Add sugar and egg; stir in Yeast. Whisk until mixture is smooth.

3. Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

4. Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 4 portions. To shape, take each divided piece and divide in half again.  Roll out each piece into a 6 inch long rope. Tie in loose knot. Place rolls into greased cookie sheet.

5. Preheat oven to 375°F. Brush tops with olive oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.