recipe: egg-free thyme rolls

Egg-Free Thyme Rolls

Makes 2 dozen

Ingredients:

2 cups warm water
1/2 cup granulated sugar
1 1/2 tbsp active dry yeast
1 tsp salt
1/3 cup oil (any kind), plus more to grease
4 tbsp ground thyme leaves
6 cups all-purpose flour (or if adding whole wheat, make sure the two flours equal 6 cups)
Butter

Steps:

1. In a large bowl, combine the water, sugar, and yeast. Mix well, and cover with a damp tea towel for 10 minutes.

2. After mixture has bubbled, add the salt, oil, thyme, and flour. Knead in the bowl or on a floured surface until well-combined. Dough should not stick to your fingers. Grease another large bowl. Cover once again with a damp tea towel and let rise for 1 hour.

3. Preheat oven to 350°F. Punch down the dough and separate in two. Then cut each section into 12 equal pieces, totalling 24 eventual buns. Grease 2 12-cup muffin pans. Roll each piece into a ball and put in a muffin cup. Cover all 24 again with a damp tea towel and let rise for 30 minutes.

4. Once risen, put in the oven for 20-25 minutes. Remove when tops are golden brown. Brush with butter and serve warm! Store in an airtight, room-temperature container for up to 7 days. Can be frozen, thawed, and eaten as well.