Bread with Herbs in the Form of Rolls
by Editorial Staff
Grass-filled bread rolls are a great alternative to regular bread.
Ingredients
- Dry fast-acting yeast – 20 g
- Warm water (110 degrees) – 2 1/2 cups
- Sugar – 1 teaspoon
- Coarse wheat flour – 3 1/4 cups
- Salt – 1 tbsp
- Bread flour – 2-3 cups
- Green onions (finely chopped) – 6 pcs.
- Fresh parsley (finely chopped) – 1 glass
- Fresh rosemary (finely chopped) – 2 tbsp
- Fresh basil (finely chopped) – 1 tbsp
- Fresh oregano (finely chopped) – 1 tbsp
- Fresh thyme (finely chopped) – 1 teaspoon.
- Ground black pepper – 1/4 teaspoon.
- Butter – 2 tbsp
- Garlic (minced) – 1 clove
- Egg (slightly beaten) – 1 pc.
Directions
- In a large bowl, dissolve the yeast in 3/4 cup warm water. Add sugar, let stand for about 5 minutes. Then add coarse flour, salt, and the rest of the water, mix until smooth. Then add the rest of the flour and knead to a homogeneous dough (the amount of flour may vary depending on its gluten content).
- Put the dough on a work surface and knead for about 6 minutes, then transfer to an oiled bowl, cover with cling film or a towel, and place in a warm place to rise for 1 hour
- In a large skillet, heat the butter, add the onions, herbs, and peppers, fry, stirring occasionally, for about 3-5 minutes, then add the garlic and cook for about 1 minute more. Remove the pan from the stove.
- Place the dough that has come upon the work surface, knead, and divide into two parts. Roll each piece into a rectangle about 35×25 cm in size. Grease the rectangles with a beaten egg, put the remaining egg in the refrigerator. Lay out the herbs on the rectangles, leaving about 1 cm empty on each edge. Fold the rectangles into rolls, starting on the narrow side. Place the rolls in an oiled deep plate, cover or cling film, and place in a warm place to rise for 45 minutes. Turn on the oven to preheat to 180 degrees.
- Transfer the rolls to an oiled baking sheet, grease with the remaining beaten egg, and place in a preheated oven. Bake the bread for 40-50 minutes.
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