Really easy, and quite yummy. I’ll probably bake them for a little less than the recipe recommends next time, as I would like them a little softer. Other than that, it was a great easy recipe that’s way more impressive than popping open a tube of biscuits.
- 1⁄2 cup low-fat milk
- ¼ cup sugar
- 2 teaspoons salt
- 3 tablespoons butter or margarine
- 3 packages active dry yeast
- 11⁄2 cups warm water (105°F to 115°F)
- 5-6 cups all-purpose flour
- ¼ cup butter, softened
- 2 Tbsp assorted dried herbs, I use Penzey’s Pasta Sprinkle
- Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute.
- Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 11⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes.
- Mix butter and herbs. Set aside.
- Turn dough onto lightly floured surface. Roll into about a 9×13 sheet. Spread butter mixture onto dough. Cut into 6 even strips, about 2 inches each. Stack strips on top of one another, and then cut into 12 pieces and place into muffin tin cut side down.
- Cover. Let rise in slightly warm oven (90°F) about 15 minutes.
- Bake at 425°F for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.