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Herb Pull–Apart Rolls

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons Swanson Fructose
• 1 cup warm water (110°)
• 1/4 cup Swanson Coconut Oil, melted
• 3 1/2 cups Bob's Red Mill Organic White Unbleached Flour
• 1/4 teaspoon Swanson Organic Thyme Leaves
• 1/4 teaspoon Swanson Organic Oregano
• 1/4 teaspoon Swanson Organic Dill
• 1 1/2 teaspoon Swanson Himalayan Crystal Salt
• 2 tablespoons Swanson Extra Virgin Olive Oil

In a large mixing bowl, dissolve yeast in warm water and add pinch of fructose. Let stand until bubbles around the edges; about 10 minutes. Stir in 1/4 cup melted coconut oil and 2 cups flour, fructose, salt, thyme, oregano and dill and mix for about 1 minute. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Remove dough and lightly oil the bowl with about 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about 1 hour).

Punch the dough down and remove it from the bowl and place on floured surface. Roll the dough into a small to medium disk. Cut in 6 equal wedges. Divide each wedge into six smaller pieces (36 total). Grease a muffin tin with olive oil. Roll each piece into a small ball and place 3 balls in each section of a muffin tin.

Set aside and let rise for about 45 minutes or until they have doubled in size. Brush each top with olive oil. Bake at 400° F for 15 to 20 minutes, or until golden brown.

Makes 12 rolls. Serving size 1 roll.

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