Cherry-Tarragon Dinner Rolls My grandmother made these 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 sliders. —Jeanne Holt, St. Paul, MN Prep: 30 min. + rising • Bake: 15 min. Makes: 1 dozen 1 pkg. (¹ ₄ oz.) active dry yeast ³ ₄ cup warm 2% milk (110° to 115°) 2 large eggs, room temperature, divided use 2 Tbsp. butter, melted 4¹ ₂ tsp. sugar 1 Tbsp. minced fresh chives 2¹ ₂ tsp. grated orange zest 1¹ ₄ tsp. salt 1¹ ₄ tsp. dried tarragon 2¹ ₂ to 3 cups all-purpose flour ¹ ₂ cup chopped dried cherries ¹ ₃ cup chopped pistachios 1. 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 1¹ ₂ cups
flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). 2. Turn the dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in the 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. 3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 10-in. rope. Fold rope 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. 4. 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 cal., 5g fat (2g sat. fat), 30mg chol., 293mg sod., 29g carb. (7g sugars, 1g fiber), 5g pro.
CherryTarragon Dinner Rolls
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