Herb & Onion Sourdough Rolls

Inspiration recipes for this one were found here (sourdough rolls) and here (herb and onion rolls) and here (herb blend).

Herb & Onion Rolls

• 1/2 cup warm water
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast 
• 2 large eggs (at room temperature)
• 3 tablespoons olive oil
• 1 cup sourdough starter (at room temperature)
• 1 teaspoon salt
• 3-4 cups all-purpose flour 
• 2 tablespoons dried onion
• 1 teaspoon salt
• 1 teaspoon Herbes de Provence (see below)

Soften yeast in water with sugar. When bubbly, stir in remaining ingredients. Knead for a few minutes until smooth. Place in an oiled bowl and let rise an hour. Divide into 16 pieces, form into rolls, place on baking sheet and let rise another 30 minutes. If desired, brush with egg wash or melted butter. Also, if desired, sprinkle with herbs or minced onion. Bake at 375 degrees for 18-20 minutes.

Note: If you remember in advance (at least according to reviewers of the basic recipe), you can omit the dry yeast. Just let the first rise of the dough be overnight, and the second a couple of hours. Let me know if you try this method!

Herbes de Provence

• 1 teaspoon fennel seeds
• 2 teaspoons dried rosemary
• 4 teaspoons dried thyme
• 3 teaspoons dried marjoram
• 3 teaspoons dried summer savory
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 1/4 teaspoon dried chervil, optional
• 1/4 teaspoon dried mint, optional
• 1/4 teaspoon dried lavender, optional

Using a mortar and pestle, mix and combine all ingredients. Store in an airtight container. Use to season meats, chicken, fish, salads, vegetables, soups, and stews. And bread!