If you have any leftover herbs, this is perfect recipe for using them up.
- ½ kg strong white flour / bread flour + some more for dusting
- handful of leftover fresh chopped herbs (we used 2 tbs of sage, 2 tbs of rosemary and 2 tbs of thyme)
- 2 tsp instant dried yeast
- 1 tsp salt
- 50g unsalted butter (softened)
- 300 ml lukewarm milk or milk mixed with water (I used half milk half water)
- some oil for greasing the baking tray – optional
- butter to serve
- 12 muffin / scone tray or regular flat baking tray
- optionally parchment paper or 12 paper muffin cases
- large mixing bowl
- kitchen towel to cover the dough
- Mix flour, yeast, herbs and salt in a mixing bowl.
- Add butter and rub with your fingers until mixture have crumby texture.
- Gradually stir in milk/water and mix until dough has a shape of a ball.
- Work the dough on floured surface for about 15 minutes until it is smooth and stretchy.
- Return dough to the bowl, cover with kitchen towel and leave in a warm place to grow for about 1-1½ hours, it should double the size.
- Remove dough from the bowl and knock it back on floured surface. Divide it into about 12 pieces, roll each one into a ball and place on lined with parchment paper tray, muffin tray greased or lined with paper cases. Cover again with kitchen towel and leave aside for another 1-1½ hours in a warm, peaceful place to grow.
- Bake in the oven preheated to 200°C (392°F) and bake for about 15 minutes or until golden.
- Enjoy while still fresh with butter.
Mmakes 12 small bread rolls.
They taste still good the next day if stored in airtight container.
If you are using regular tray not muffin / scone tray make sure that the rolls are spread in some distance from each other or they will stick together.