One November evening, I wanted dinner rolls that tasted like my turkey bread sculpture. I also had some fresh chives on hand so I made the following recipe. It was delicious! I recently made this recipe to take to a friends house for dinner omitting the chives, because I didn't have any chives, scallions or green garlic on hand (I have used all of those successfully in the past) and it was still delicious! AND I discovered that they reheat well. Just set them in a warm oven while you are setting the table et viola! - fresh warm bread to go with dinner.
In a stand mixer with a dough hook put
3 tablespoons olive oil
3 tablespoons agave nectar, fructose or honey
1 ½ teaspoons active dry yeast
1 ½ cup water, heated to 120-140 degrees F (use a candy thermometer)
When the yeast is dissolved, add
3 ½ cups flour
Add more flour if needed to form a shaggy dough. Cover with a cotton towel and let rest for 20 minutes. Knead with the dough hook for 10 minutes as kneading by hand yields smaller, denser loaves. Let dough rise for about an hour. It is done rising when a gentle touch leaves a lasting impression.
1 bunch chopped chives, or a few scallions, chopped, or leave them out
1 ½ teaspoons dried thyme
½ teaspoons salt
Divide the dough into 16 balls and shape them into your favorite roll shape, letting them rise again for about an hour. Bake at 350 for about 40 minutes.