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Type of Prep : Bake
 
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Herb and Bacon Rolls

From Diana Rattray,
Your Guide to Southern Food.
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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.

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