Herbed Dinner Rolls
I saw these cute rolls a few months ago on Annie’s-Eats. The parsley leaf garnish really caught my attention, and I wanted to make them right then and there. But because I don’t need dinner rolls sitting around my house at random times, I waited for a more appropriate time to bake these rolls. They ended up being the perfect accompaniment to last night’s dinner of Chicken Saltimbocca (chicken with prosciutto and sage) and roasted broccoli.
Dinner rolls made from scratch used to really intimidate me, kind of like pizza dough used to intimidate me. It turns out, these rolls are actually really easy to make! (Pizza dough is easy to make too). The only thing you need is a chunk of free time at home to wait for the rolls to rise twice. Start to finish it was about 4 hours, but most of that time was spent waiting for them to rise (I used the rising time to make the rest of our dinner, work on my computer, clean the kitchen, etc). It takes about 20 minutes to mix up the dough, then the rolls have to rise for 2 hours, after that it took me approximately 15 minutes to butter the muffin tin and assemble the dough in it, 45 more minutes of rising, and then 25 minutes in the oven. Out of the oven, they were fluffy, fresh, and delicious, and they had a nice herby flavor. I used parsley and basil (my favorites) but I think they would be excellent with rosemary, thyme, sage, or chives as well. Enjoy!
Herbed Dinner Rolls
- 4 eggs
- 2 tsp. salt
- 4½ tsp. instant (rapid rise) yeast
- 1/3 cup sugar
- 1 cup warm milk (105-110˚ F)
- 8 tbsp. unsalted butter, melted
- 4 cups bread flour
- ½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
- 1 egg, beaten with 1 tbsp. milk
- Whole fresh herb leaves (for topping)
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms. Beat in the chopped fresh herbs until incorporated. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.
- Generously butter 18 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.
- Preheat the oven to 350˚ F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently press a fresh herb leaf into the top of each roll so that it adheres completely. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. Let cool before serving.
Yield: About 18 dinner rolls (Note- I halved the recipe and was able to get 12 rolls)