- 1 package active dry yeast
- 1 cup warm water
- 1/4 cup melted butter
- 2 cups flour
- 2 Tbsp sugar
- 1 1/2 tsp salt
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp dill
In a stand mixing bowl, add yeast, warm water and sugar until bubbles start to form around the edges. Then add melted butter, sugar, salt, thyme, dill, oregano.
Attach dough hook, turn to speed 2 and mix for 1 minute or until everything is well blended. Continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes or until the dough is smooth and elastic.
Place the dough in a bowl in a warm place covered and let it rise for about an hour or until it doubles in size. After dough has doubled, punch it.
Flour work surface and rolling pin then roll the dough into a small disk. Divide the
dough into 6 equal pieces and divide each piece again into 6 equal pieces an roll those pieces into 36 small balls.
Put three balls into each greased muffin pan and cover and let rise in a warm place for about 45 minutes or until it doubles in size (again).
Bake for 15 to 20 minutes in preheated oven at 400 degrees. Cool on wire rack.