makes 1 dozen rolls
Ingredients
2 tablespoons yeast
1 1/2 cups warm water (105F)
1/4 cup plus 2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
3 cups flour
1 teaspoon oregano
1 1/2 teaspoons basil leaves
1 tablespoon chopped parsley
1/4 teaspoon hing (asafoetida)
Preparation
In a large bowl add yeast to water and let sit for 30 seconds. Add oil, spices, buttermilk, salt, and sugar. Gradually stir in flour and knead for 8 minutes. If too wet add a little more flour. Grease large bowl with a little oil or butter add dough. Cover and let rise in warm kitchen area until doubled in bulk (approximately 45 minutes). Fold dough over, punch down, and knead 1 minute.
Preheat oven to 375F. Grease muffin pans. Make 36 small balls about 1 inch each. Fill greased muffin tin with 3 balls each. They will look like a cloverleaf. Cover and let rise for 1 hour. Bake for 15 minutes or until golden brown. Serve hot with butter.
