Herbed Batter Rolls recipe

8 servings

1 tablespoon active dry yeast

1 cup warm water

1/2 teaspoon sage

1/2 teaspoon dried tarragon

1/8 teaspoon ground nutmeg

2 tablespoons white sugar

1 teaspoon salt

1 egg

2 tablespoons butter, cut into small pieces

2 1/4 cups all-purpose flour, divided

In a large mixing bowl dissolve yeast in warm water.

Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour.

Using a wire whisk, beat until smooth.

Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth.

Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.

Deflate batter by Stirring with a wooden spoon.

Lightly grease one 8 cup muffin pan.

Scoop batter into the prepared muffin pan.

Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled.

Preheat oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 15 to 20 minutes or until golden.

Serve warm.