600 g plain flour
7g dried active baking yeast (1 packet)
5 tablespoons honey
60 g butter
1 tsp salt
1 tsp rosemary
1 tsp thyme
Get a large mixer bowl, add 1/2 the flour and the yeast. Set aside.
In a saucepan add the milk, honey butter and salt. Heat until warm and the butter is staring to melt, keep stirring until butter is melted.
Turn your mixer on low and add the wet mixture to the flour and yeast, scrape the sides and mix for about 30 seconds.
Add the rosemary and thyme to the rest of the flour and slowly mix in as much as you can with a spoon, yup by hand, no being lazy here, you’ve used the mixer now use your spoon!
Now dump the dough out onto a floured counter top and knead in enough of the flour mix to make a reasonably stiff dough. the dough should end up smooth and elastic…this will be your daily workout and should take about 6 to 8 minutes.
Shape into a ball and place in an oiled bowl,cover (we use cling film and a plastice grocery bag tied in a know) and let rise in a warm place until doubled. We use the airing cupboard (should take about an hour but can take longer…be patient!)
Now, take out your frustration at having to wait and punch the dough down, split in half.
Cover again and let it sit for about 10 minutes.
Cut each half of the dough into about 8 pieces each, roll them into clemetine sized balls.
Place into a greased 9×9 tin, space as evenly as you can.
Let rise until doubled…use the cling film plastci bag scenario again.
Sprinkle with a mix of dried rosemary and thyme.
Bake in a preheated 190 degree oven for 12-15 minutes.
They will bake all together and when baked remove from tin and let cool on a wire rack.
These are a great tear and share addition to any meal!