Ingredients
1 package (1/4 ounce) active dry yeast2 tablespoons warm water (110° to 115°)1/2 cup warm 2% milk (110° to 115°)1/4 cup butter, softened1 large egg, room temperature2 tablespoons sugar1 teaspoon salt2-1/2 to 3 cups all-purpose flourHERB BUTTER:1/4 cup butter, softened1 small garlic clove, minced1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon dried minced onionDash cayenne pepper1 tablespoon water1 teaspoon sesame seeds
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll out dough to 1/8-in. thickness; cut out into seventeen 3-1/2-in. circles.
For herb butter, combine the butter, garlic, basil, oregano, onion and cayenne. Set aside 1 teaspoon herb butter. Spread the remaining herb butter over dough circles to within 1/2 in. of edges. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease.
To form tree, place 1 roll near the top center of a parchment-lined 15x10x1-in. baking pan. Arrange 14 rolls overlapping slightly, forming a tree. Use water to moisten dough where it overlaps.
For trunks, place remaining rolls on bottom of tree. Cover and let rise until doubled, about 40 minutes.
In microwave, melt reserved butter mixture. Brush over rolls; sprinkle with sesame seeds. Bake at 350° until golden brown, 15-20 minutes. Serve warm.
