ONION-HERB ROLLS

ONION-HERB ROLLS image

Yield 12 Serves 12

Number Of Ingredients 12

1/3 cup olive oil
1 1/4 cup finely chopped yellow onion
2 plus cloves garlic finely chopped
1 tsp plus minced fresh sage
1 tsp plus minced rosemary
1 tsp plus minced fresh thyme
1 cup warm water (120*F)
1 Tblsp active dry yeast
3 Tblsp wheat bran
Scant 1 1/2 tsp salt
1/4 tsp fresh ground pepper
About 3 cups flour

Steps:

In heavy frying pan over medium heat, warm the olive oil. Add the onion and garlic and saute', stirring, until tender, about 8 minutes. Stir in the herbs and saute' until the flavors have blended, about 2 minutes. Remove from the heat and let cool. Pour warm water into a large warmed bowl. Sprinkle the yeast over the top and let stand until dissolved,about a minute. Stir in the bran, salt, and pepper, then mix in the onion mixture. Using a wooden spoon gradually beat in about 2 1/2 cups flour to make a semi soft dough. Transfer to floured work area, knead, and add flour to create smooth and elastic ball, about 5 minutes. Grease large clean bowl with olive oil. Place dough ball into bowl coating with olive oil, cover bowl with plastic wrap and towels, place in warm draft free area to rise about an 1hr for the dough ball to double in size. Punch down the dough and transfer to a lightly floured work surface. Knead until smooth about 2 minutes. Oil a backing sheet with olive oil. Divide dough into 12 equal portions and form each portion into a strip about 7 inches long and 2 inches wide. Beginning at narrow end, roll each strip to form a roll. Place rolls on prepared sheet, seam side down and well apart, cover with towels and rise to double in size, about 35 minutes. Alternative roll is to make into a coil and tie into a knot. Preheat oven to 400*F bake rolls until golden brown and sound hollow when thumped on the bottom, 15 to 18 minutes serve warm.