REFRIGERATED HERB ROLLS

3 1/4 to 3 1/2 cups bread flour, divided use
1 package dry yeast
2 teaspoon celery seed
1 teaspoon dried thyme, crushed
11/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In large mixer bowl combine 1 1/2 cups bread flour, yeast, celery seed, and thyme.

In saucepan heat together milk, sugar, shortening, and salt until warm (115-120 degrees F), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in 1 3/4 to 2 cups bread flour to make a moderately soft dough. Place dough in greased bowl, turning once to grease surface. Cover and chill at least 2 hours.

Divide dough into 18 pieces. Shape into rolls. Brush with melted butter. Let rise in warm place until double (about 1 hour).

Bake in preheated 400 degrees F oven for 12 to 15 minutes. Remove from muffin pans and cool on wire racks.

Makes 18 rolls
Source: North Dakota Wheat Commission