The original batch made more than 4 dozen rolls. I have reduced it by half. After
speaking to the chef, I have made a few adjustments for the home kitchen.
It is important to remember that the same bread recipe can yield different results
each time you prepare it. Room temperature, humidity and water temperature are just
a few of the factors that can cause the results to vary.
The vague reference to the amount of flour was intentional. I tested this recipe
three times, and each time used an entirely different amount of flour. Be careful
to add only enough flour for the dough to just clean the sides of the bowl. Then
immediately stop mixing. Overmixing at this point will cause the dough to become
Rising time will also vary. Be patient and wait until the dough is double its
Testing this recipe has made me appreciate the expertise of 411's chefs and
I will be sure to enjoy fully these delicious rolls next time I dine there. In the
meantime, I will stick to my bread machine.
2 cups warm water
1/2 cup granulated sugar
1 tablespoon yeast
3 to 4
cups high-gluten flour (available in bulk), divided
2 tablespoons plus 2 teaspoons
1 1/2 teaspoons melted butter
1 egg, beaten
1 1/2 tablespoons
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry dill
1 teaspoon garlic powder
Vegetable cooking spray
In the large bowl of a stand mixer with dough hooks, place warm water, sugar
and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top
Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed,
add oil, butter, egg, salt, basil, dill, pepper and garlic.
Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.
Spray inside of large covered container with vegetable cooking spray and place
dough inside. Cover and let rise until double in bulk.
Divide and form into rolls. Place rolls on sheet pans covered with parchment
Let rest until slightly sticky.
Bake at 325 degrees F for 8 to 10 minutes or until golden brown.
Yield: about 2 dozen
Posted by GayleL at Recipe Goldmine - April 2001
Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased
to share the recipe.