Italian Herb Rolls

This is one of our favorite herb breads.

It's crusty/crunchy on the outside, and chewy on the inside.

The bread makes a delicious sandwich.

And, we love it with our Philly Cheese Steak.

Italian Herb Rolls - Modified from Jane

2 1/4 tsp. yeast
1 C warm water + 1 T
1 T sugar
1/8 C olive oil
1/2 tsp. salt
1/2 T dried basil
1/2 T dried oregano
1/2 tsp. onion flakes
1 C whole wheat flour
2 C bread flour

Combine ingredients in the bread machine, in the order listed by your machine. Mine calls for all the wet ingredients first, and the salt next. Then all the dry ingredients, topped off with the yeast. Set to dough cycle, and let it do the kneading for you!

Alternatively, you can...

Mix the yeast, water and sugar in a bowl and set aside until yeast is activated (you'll see it because it's foamy).

In a large bowl, mix together all of the ingredients but the flour and stir to combine. Next, add 1.5 C of flour and mix well. Add dry ingredients to the yeasty mix and stir well to combine. Continue adding the remaining 1.5 C of flour until dough stiffens. When stiff, place dough on a lightly floured surface and knead for 5-10 minutes, or until smooth and silky.

Lightly mist a bowl with oil/cooking spray, and place the dough in the bowl, and turn to coat the dough with the oil. Cover with a towel and set in a warm place to rise until dough has doubled in size. This takes between 60-90 minutes, depending on the temperature of your kitchen.

Here's where you pick up the recipe if you've made the dough with the bread machine.

Punch down the dough to release air. Divide the dough into hoagie-sized buns (i.e., long, skinny log rolls) and place on a greased cookie sheet spaced a few inches apart. Cover with a towel and let dough rise again for 30-60 minutes, until doubled.

Bake at 350 degrees for 35 minutes or so, and allow buns to cool before splitting and serving.

Enjoy!