Herbed Dinner Rolls

Jan W

By
@Neeniejan

The original recipe came from Allrecipes, but I increased the amounts of herbs because they were barely discernable. These are really good, a little more interesting than plain dinner rolls!


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Comments:

Serves:

18-24, dep on size of rolls

Prep:

2 Hr 30 Min

Cook:

30 Min

Ingredients

2-1/4 tsp
active dry yeast
1 Tbsp
sugar
1 c
warm water, 103-105°f
1 c
milk @ room temp
2
eggs
2 tsp
salt
2 Tbsp
butter @ room temp
3/4 c
chopped fresh parsley (either flat or curly leaf)
1/2-3/4 c
chopped fresh chives
5-6 c
bread flour
1
egg white
2 Tbsp
water

Directions Step-By-Step

1
Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
2
Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer.

NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
3
Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading**

Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
4
Grease two 13" x 9" baking pans.

Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
5
Preheat oven to 350°F.

In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls.

***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
6
Bake about 30 minutes, or til golden. Let cool on rack.

About this Recipe

Course/Dish: Savory Breads