herbed dinner rolls

★★★★★ 3
a recipe by
Jan W
Apollo, PA

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!

★★★★★ 3
serves 18-24, dep on size of rolls
prep time 2 Hr 30 Min
cook time 30 Min

Ingredients For herbed dinner rolls

  • 2-1/4 tsp
    active dry yeast
  • 1 Tbsp
  • 1 c
    warm water, 103-105°f
  • 1 c
    milk @ room temp
  • 2
  • 2 tsp
  • 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

How To Make herbed dinner rolls

  • 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.