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1
In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
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2
In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
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3
Add to flour mixture.
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4
Add egg.
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5
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
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6
Beat on high speed for 3 minutes.
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7
Stir in the remaining flour.
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8
Divide dough into halves or quarters.
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9
To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
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10
Or, to freeze, wrap the portions in plastic wrap and place in freezer bags.
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11
Seal, label, and freeze for up to 3 months.
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12
To use let dough stand at room temperature about 2 1/2 hours or till thawed.
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13
(Or, thaw overnight in the refrigerator.
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14
).
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15
To make glazed rolls, use 1/4 of the above recipe.
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16
For a glaze, in a small saucepan stir together 1 tablespoon sugar, cornstarch, and if desired, spice.
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17
Stir in juice concentrate and 1 tablespoon margarine or butter.
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18
Cook and stir till thickened and bubbly.
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19
Cook and stir for 1 minute more.
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20
Cool.
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21
Divide dough into 6 pieces.
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22
Shape each piece into a ball, pulling edges under to make smooth tops.
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23
Place in a greased 7 1/2 X 3 1/2 X 2 - inch loaf pan.
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24
Cover and let rise in a warm place till nearly double (30 to 45 minutes).
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25
Bake rolls in a 375 oven for 20 to 25 minutes or till golden brown.
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26
(If necessary, cover with foil the last 5 minutes to prevent over-browning.)
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27
Remove rolls form the pan.
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28
Cool 5 minutes on a wire rack, brush rolls with half of the glaze.
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29
Cool 5 minutes more, brush with remaining glaze.
