New Life

Now that most of the world knows, I feel safe to finally announce to the blog world that I am going to be a new Grandma! To twins!

My son and his dear wife are expecting their precious babies in the fall and we are all over the top excited.

My motto is "one for ME and one for everyone else!". Twins assure me of the fact that for the most part, I'll always have a baby in my arms when we are visiting.

I love babies, I really do.

Overnight Soft Herb Rolls by Chef Bradley Ogden from Lark Creek Inn in Larkspur, CA

These are simple, fast and delicious. The directions below are directly from the chef. Personally, I just warm up the milk and butter together, add the remaining ingredients to the bread maker and use the dough cycle. I'm all about easy.

Ingredients

1 pkg active dry yeast (about 1 Tbsp)
3 T sugar
1 tsp table salt
1 T minced flat-leaf parsley
1 T minced fresh dill (I used 1 tsp dried dill)
1 T minced fresh rosemary - this I did have fresh in my front yard.
1 T minced fresh chives
2 Tbls melted butter
1 C milk or half & half
1 larg egg plus 1 Tbsp lightly beaten egg, divided
3 1/2 to 3 2/4 C all purpose flour

Preparation

In a large bowl, sprinkle yeast over 1/4 C cool 70 degrees water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4C flour and stir to moisten.

Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well buttered 9 x 13" pan.

Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350 degrees. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead directions: Prepare through step 2. Immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.