Herb Pull-Apart Rolls

adapted from Swanson Vitamins

1 package (1/4 ounce) active dry yeast

2 tablespoons Sugar

1 cup warm water (110°)

1/4 cup butter, melted

3 1/2 cups unbleached flour

1/4 teaspoon Thyme Leaves

1/4 teaspoon Oregano

1/4 teaspoon Dill

1 1/2 teaspoon Salt

2 tablespoons Extra Virgin Olive Oil

1/2 teaspoon garlic powder

In a large mixing bowl, dissolve yeast in warm water and add pinch of sugar. Let stand until bubbles around the edges; about 10 minutes. 

Stir in 1/4 cup melted butter and 2 cups flour, sugar, salt, thyme, oregano and dill and mix for about 1 minute.  (feel free to create your own mixtures of herbs)

Add the remaining flour, 1/2 cup at a time, until dough has pulled together. 

Remove dough and lightly oil the bowl with about 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about 1 hour).

Punch the dough down and remove it from the bowl and place on floured surface. Roll the dough into a small to medium disk. Cut in 6 equal wedges. Divide each wedge into six smaller pieces (36 total). 

Grease a muffin tin with olive oil. Roll each piece into a small ball and place 3 balls in each section of a muffin tin.

Set aside and let rise for about 45 minutes or until they have doubled in size. 

Brush each top with olive oil. 

Bake at 400° for 15 to 20 minutes, or until golden brown.

Makes 12 rolls. Serving size 1 roll.

Consider using other herbs, cheese, or seasonings.

The photos show herbs blended in the dough, but feel free to add more herbs on top of the brushed olive oil.

Photo below (courtesy of Swanson) has herbs brushed on the surface as well.