2 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground sage
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
1 egg
1.In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125º to 130º); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.
2.Spoon batter into 12 greased 2 1/2- × 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
3.Bake in preheated 400ºF oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground sage
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
1 egg
1.In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125º to 130º); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.
2.Spoon batter into 12 greased 2 1/2- × 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
3.Bake in preheated 400ºF oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.
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