|Lemon rind||1 Teaspoon, grated|
|Dried parsley||1⁄2 Teaspoon|
|Onion flakes||1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Dry yeast||2 Tablespoon (2 Package)|
|Water||3 Cup (48 tbs) (Lukewarm)|
|All purpose flour||8 Cup (128 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
In a bowl, mix all ingredients for the herb mix; set aside.
To make the dough, dissolve the dry yeast in lukewarm water; allow to rest for 5 minutes or until foamy.
Add 3 c. (750 mL) of the flour; beat until smooth.
Beat in the herb mix; allow to rest for 5 minutes.
Work in 4 c. (1 L) of the flour.
Turn dough out onto lightly floured board; work in remaining flour. (If dough is too dry, add a small amount of water to your hands as you knead.
Dough should be smooth and elastic.) Place dough in well-greased bowl; turn once to coat both sides.
Cover and allow to double in size.
Punch dough down; divide into 36 balls.
Place in well-greased muffin tins.
Cover and allow to rise again.
Bake at 350°F (175°C) for 25 to 30 minutes or until done. (Tap the top of the loaf for doneness; sound should be hollow.) Be especially careful not to underbake.