herb rolls

Ingredients for 1 servings:

• 300 g wheat flour
• 1 ½ packets of dry yeast
• 1 tsp salt
• 150 ml milk, lukewarm
• 75 g butter, melted, cooled
• 150 g wheat flour
• 2 pinches of baking powder
• 1 pinch of salt
• 100 g butter
• 6 tbsp fresh herbs, chopped (e.g. chives, parsley, dill)
• 2 tsp thyme, dried
• 2 tsp, leveled salt
• 8 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 16 rolls

For the yeast dough, sift the flour into a mixing bowl and mix thoroughly with the yeast. Add the salt, milk, and melted butter. Using a hand mixer fitted with a dough hook, knead into a dough for about 5 minutes, first on the lowest speed and then on the highest speed. Cover and let the dough rise until it has visibly increased in volume. For the kneaded dough, mix the flour with the baking powder and sift into a mixing bowl. Add the salt and butter, and mix thoroughly with a hand mixer fitted with a dough hook. Then knead on a work surface until you have a smooth dough. Lightly dust the risen yeast dough with flour, remove it from the bowl, and knead it thoroughly with the shortcrust pastry on the work surface. For the filling, mix the herbs with the oil and salt. Divide the dough into 2 pieces. Roll each piece out to a rectangle measuring 24 x 40 cm, about 1 cm thick. Spread evenly with the herb mixture. Cut into 5 cm wide strips (24 x 5 cm), then unfold accordion-like at approximately 4 cm intervals and press down lightly. Place the dough pieces on a baking sheet and let them rise slightly. Bake in a preheated oven at 200°C for 20 to 25 minutes.