My grandmother made these holiday dinner rolls for any big holiday, and we would all clamor at the table to get our hands on one. Use any remaining rolls as buns for slider sandwiches. —Jeanne Holt, Saint Paul, Minnesota,
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm 2% milk (110° to 115°)
- 2 large eggs, room temperature, divided use
- 2 tablespoons butter, melted
- 4-1/2 teaspoons sugar
- 1 tablespoon minced fresh chives
- 2-1/2 teaspoons grated orange zest
- 1-1/4 teaspoons salt
- 1-1/4 teaspoons dried tarragon
- 2-1/2 to 3 cups all-purpose flour
- 1/2 cup chopped dried cherries
- 1/3 cup chopped pistachios
image/svg+xml Text Ingredients View Recipe,
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, butter, sugar, chives, zest, salt, tarragon, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in cherries and pistachios. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 10-in. rope. Fold in half; twist together. Shape into a ring and pinch ends together. Repeat with remaining ropes. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 375°. In a small bowl, whisk remaining egg; brush over rolls. Bake until golden brown, 11-13 minutes. Remove from pans to wire racks; serve warm.
1 roll: 179 calories, 5g fat (2g saturated fat), 30mg cholesterol, 293mg sodium, 29g carbohydrate (7g sugars, 1g fiber), 5g protein.