Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Wednesday, April 20, 2011
FRESH HERB ROLLS
Fresh Herb-Topped Rolls
loaf (1 lb) frozen honey-wheat or white bread dough, thawed as directed on package
fresh Italian (flat-leaf) parsley leaves
1Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
2Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
3Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
4In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
5Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Any fresh flat-leaf herb, such as dill weed, sage or marjoram, can be substituted for the Italian parsley.
Place the parsley leaves close together on the rolls; they'll shrink during baking, increasing the space between them.