Recipe: Herbed Yeast Pan Rolls (yeast rolls using Bisquick)

HERBED YEAST PAN ROLLS

1 (1/4-ounce) package dry yeast
3/4 cup warm (112 to 115 degrees F) water
2 1/2 cups packaged biscuit mix (we like Bisquick)
1/2 teaspoon celery seed
1 teaspoon poultry seasoning

Grease an 81/2-inch round baking pan.

Place yeast in a large mixing bowl and stir in warm water. When yeast has dissolved, stir in remaining ingredients. Beat well about 2 minutes (takes some elbow grease), then turn out onto a surface lightly dusted with biscuit mix. Knead about 20 times until smooth.

Roll into a 14-by-6-inch rectangle about 1/4 inch thick. Cut the dough with a sharp knife lengthwise in thirds, then crosswise at 2-inch intervals to make squares.

Shape each square of dough into a ball and arrange 13 of them (not quite touching each other) around edge of prepared pan. Arrange an inner circle of 8 rolls, leaving a 2-inch hole in the center. Cover with oiled plastic wrap and let rise about 1 hour or until doubled.

Preheat oven to 400 degrees F.

Bake rolls in center of oven 15 to 20 minutes or until golden brown.

Makes 21 rolls
Source: South Florida Sun-Sentinel, August 1, 2002