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Herb & Onion Rolls (Adapted from Grandma Kitchen Table)

Ingredients:

2 1/2 - 3 cups all purpose flour

1 1/4 teaspoon salt

1 tablespoon sugar

2 1/2 teaspoons instant yeast

2 tablespoons minced dried onion

1 teaspoon dried oregano (original recipe called for 1 teaspoon herbes de Provence)

2 tablespoons olive oil

1 cup luke warm potato cooking water (water in which potatoes have been boiled)

Directions:

1. Combine 2 cups of flour and all the other ingredients into a large bowl, knead bread and gradually add the remaining flour until you have dough that is slightly sticky. Grease bottom of bowl and turn bread over to coat both sides of bread.

2. Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.

3. Gently deflate the dough and shape into rolls (divide into 12 balls)

4. Shape into rolls and place into lightly greased baking pan.

5. Cover the pan and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat the oven to 350 degrees F.

6. Bake the rolls for about 20 to 24 minutes or until the rolls are lightly browned.

7. Remove the rolls from the oven, and brush them with melted butter, if desired.