Herb and Bacon Rolls

The temperature around here has gone down quite a bit, but more importantly the HUMIDITY is gone! WHOOOO HOOOO!! For the time being anyway. So I was in the mood to have the oven on and make something with yeast. These little guys were easy to make, yeah they were made with yeast but I didn't have to knead them.  To Read More, Click On The Recipe Title.


 Luckily I had all the dried herbs I needed in my handy dandy spice rack. I didn't put the sesame seeds on them though, they've got naked tops! This recipe came from About.com Southern Food, it was posted by Diana Rattray. These Herb and Bacon Rolls were a nice addition to my dinner tonight.

Herb and Bacon Rolls
About.com Southern Food
Posted by Diana Rattray

Ingredients:
1 envelope active dry yeast
1/4 cup granulated sugar
1/4 cup lukewarm water
1 cup milk
1/2 teaspoon salt
1/2 teaspoon garlic and celery salts
1/2 cup shortening
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon nutmeg
2 eggs
3 1/4 cups flour
1/2 cup crumbled cooked bacon
melted butter
poppy seeds, caraway seeds, or sesame seeds

Preparation:

Dissolve yeast in lukewarm water; set aside. Scald milk; add sugar, salt and shortening. Cool to lukewarm then pour into mixing bowl. Add flour mixed with the herbs; beat well. Add eggs and yeas mixture. Beat until smooth. Add bacon. Cover and let rise for about 1 hour, until bubbly. Prepare small muffin pans by putting 1/2 teaspoon of melted butter and seeds in bottom. When dough is light, stir down; fill muffin pans half full, then let rise until double in size. Bake in 425° oven until golden brown.