Herb Rolls

In school today I roasted a turkey to make turkey tetrazzini on Wednesday. We decided to make some herb rolls to serve with the tetrazzini. They look and smell delicious! I won't be baking them off until Wednesday right before we serve them, so I will post pictures after they are baked. Today I just made the dough, formed the dough into rolls and chilled it so it's ready to go when we need them.

(Everything we make is measured by weight and volume, and not by cups...so I will try and convert my recipe so it can be made at home without a scale. Also, it's a huge batch and can easily be cut in half)

Conversions:
1 lb=16oz
8 oz=1 cup
1 oz=2 Tablespoons


Herb Rolls

5 lbs 2 oz flour = 10 1/2 cups
1 oz dry yeast (double if using fresh yeast) = 2 Tbs dry yeast
3 lbs warm water = 48oz = 6 cups
8 oz sugar = 1 cup
1 1/4 oz salt = 2 1/2 Tbs
4 oz powdered milk = 1/2 cup
8 oz room temp butter (or shortening) = 1 cup
3 Tbs dried basil leaves
2 Tbs dried oregano leaves
1 Tbs dried thyme
1 Tbs garlic powder

Add water to yeast to let it activate
Combine the flour, dry ingredients and butter. Mix well. Add yeast to dry ingredient mixture then mix until it forms a smooth dough. Let rise until it doubles in size. Knead and form into 2 oz rolls (a small golf ball size). Let rise again utnil doubled in size. Bake for approximately 10 minutes at 350.
Yield 5 1/2 dozen.