1 tablespoon of active dry yeast
1/4 cup of warm water
1/4 cup of milk
1 1/2 cups of scalded milk, lukewarm
1/2 cup of melted butter
2 beaten eggs
1 tablespoon of salt
6 to 7 cups of all-purpose flour
1 teaspoon of dried thyme
3/4 teaspoon of dried marjoram
3/4 teaspoon of dried savory
1 tablespoon of active dry yeast
1/4 cup of warm water
1/4 cup of milk
1 1/2 cups of scalded milk, lukewarm
1/2 cup of melted butter
2 beaten eggs
1 tablespoon of salt
6 to 7 cups of all-purpose flour
1 teaspoon of dried thyme
3/4 teaspoon of dried marjoram
3/4 teaspoon of dried savory
Dissolve the yeast with 1 tablespoon of warm milk in the lukewarm water
Add the scalded milk, the rest of the warm milk, the melted butter, the eggs, the salt, and 2 cups of all-purpose flour
Mix well
Cover and let it rise in a protected place for about 1 hour
Add the herbs to the yeast mixture
Join enough flour to form a firm dough
Knead the dough until it becomes elastic
Place the dough in a bowl and let it double in size
Let the dough rest for 10 minutes
Form the dough into two pieces and place them in two English muffin tins, greased
Brush with milk and let it rise for 1 hour
Bake in a moderate oven at 150°C for 50 minutes
Take out the two rolls.
