4 to 4 ½ cups all- purpose flour
3 Tbsp sugar
2 pkgs Rapid Rise Yeast
1 ½ tsp. Salt
¾ tsp dried marjoram leaves
¾ tsp dried thyme leaves
¾ tsp dried rosemary leaves
¾ cup milk
¼ cup plus 1 Tbsp butter
1 egg
In a large bowl, combine 1 ½ cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary. Heat milk, water, and ¼ cup butter until very warm (120 to 130 degrees); stir into dry ingredients.
Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover, let rise on floured surface for 10 minutes.
Divide dough into 16 equal pieces and shape quickly into balls. Arrange into greased 10 inch Dutch oven and brush with soft butter. Cover and let rise in warm, draft-free place until doubled in size, about 20-40 minutes. Bake for 30-40 minutes or until done. Melt remaining butter, brush over rolls. If desired, sprinkle additional marjoram, thyme, and rosemary over top. Remove from oven and cool on wire rack.
Briquettes: 8-9 on the bottom, and ring the top, plus three in the middle on the lid. Watch closely and remove top briquettes if necessary to prevent burning.
