Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1/4 cup warm buttermilk (110 to 115 )

  4. 4 tablespoons butter, melted, divided

  5. 2 tablespoons sugar

  6. 1-1/2 teaspoons salt

  7. 1/2 teaspoon each dried basil, marjoram and thyme

  8. 1/4 teaspoon baking soda

  9. 1 egg

  10. 2-3/4 to 3-1/4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, 2 tablespoons butter, sugar, salt, basil, marjoram, thyme, baking soda, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into six pieces; shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 50 minutes. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Brush with remaining butter. Yield: 2 dozen.


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