Tis the week before Thanksgiving, and here I am making new kinds of bread. I suppose it's better than getting ugly about all I'm going to have to get done, right? I'll let you all know about that later, when I know all about that; suffice it to say that there will be plenty of Marjie activity in this little corner of the world. I did get my flu shot on Friday, which caused me to spend the weekend feeling sickly (am I the only one affected that way by flu shots?), but I now expect to stay healthy through the season. I promised my doctor he will not be pleased if I turn up sick after flu and pneumonia shots!
Anyway, you are here for the rolls. And they were delicious. Try them; you won't be disappointed.
1-1/4 cups warm milk
6 tsp (2 packets) yeast
4 cups flour (plus another cup, if needed)
1 tsp salt
1 tbsp sugar
1 tbsp oregano
1 tbsp sage
1/4 cup chopped chives
Pour the warm milk in your bread machine or mixing bowl. Sprinkle the yeast on top of it, and add the ingredients in the order given. Process according to my directions (link in the side bar), and let the dough rise about 10 minutes. Punch it down, divide into 12 pieces, and roll into balls. Place the rolls on a greased baking sheet, brush with warm water mixed with a bit of sugar, let them rise about 20 minutes, until doubled in size, and bake at 375F for 16 to 20 minutes, or until they are whatever shade of golden brown you prefer.
These were great with our chicken dinner Thursday night (the carcass was the basis for Friday night's chicken soup, to help us through flu shot weekend). They also made great sandwiches the next day for lunch, warmed up and served with just a touch of Dijon mustard, chicken, lettuce, tomatoes and cheese. Of course, lunch would not be the same if not served on a Pooh plate, right? And we can all now know, thanks to Monica and Bundy, that Pooh is known as Petr Plys in Denmark and Ole Brumm in Norway.
Hope you're all having a good Monday!