It is important to remember that the same bread recipe can yield different results each time you prepare it. Room temperature, humidity and water temperature are just a few of the factors that can cause the results to vary.
The vague reference to the amount of flour was intentional. I tested this recipe three times, and each time used an entirely different amount of flour. Be careful to add only enough flour for the dough to just clean the sides of the bowl. Then immediately stop mixing. Overmixing at this point will cause the dough to become extremely tough.
Rising time will also vary. Be patient and wait until the dough is double its original volume.
2 cups warm water
1/2 cup granulated sugar
1 tablespoon yeast
3 to 4 cups high-gluten flour (available in bulk), divided
2 tablespoons plus 2 teaspoons canola oil
1-1/2 teaspoons melted butter
1 egg, beaten
1-1/2 tablespoons kosher salt
1-1/2 teaspoons dry basil
1-1/2 teaspoons dry dill
1 teaspoon black pepper
1 teaspoon garlic powder
Vegetable cooking spray
In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top of liquid.
Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed, add oil, butter, egg, salt, basil, dill, pepper and garlic.
Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.
Spray inside of large covered container with vegetable cooking spray and place dough inside. Cover and let rise until double in bulk.
Divide and form into rolls. Place rolls on sheet pans covered with parchment paper.
Let rest until slightly sticky.
Bake at 325 degrees F for 8 to 10 minutes or until golden brown.
Makes about 2 dozen.
Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased to share the recipe.