Food Gal » Blog Archiv » Rockin’ Rolls

By ceyana

Ingredients

• 1 tablespoon active dry yeast
• 3 tablespoons sugar
• 1 teaspoon table salt
• 1 tablespoon EACH minced flat-leaf parsley, dill, chives and rosemary leaves
• 2 tablespoons butter, melted
• 1 egg plus 1 tablespoon lightly beaten egg
• 1 cup milk or half-and-half
• 3 1/4 cups flour
• 1 tablespoon kosher salt

Details

Servings 12
Adapted from foodgal.com

Preparation

Step 1

(Makes 12 rolls)

1 egg plus 1 tablespoon lightly beaten egg

In a large bowl, sprinkle yeast over 1/4 cup cool (70-degree) water. Let stand 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add flour and stir just until moistened.

Knead dough on a lightly floured work surface until elastic and not sticky, about 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal-size balls and transfer to a well-buttered 9-by-13-inch baking pan.

Let dough rise in a warm (about 80 degrees) place, covered loosely with plastic wrap or a kitchen towel, until doubled, 45 t0 90 minutes. Meanwhile, preheat oven to 350 degrees. Brush rolls with beaten egg and sprinkle with kosher salt. Bake until deep golden, 25 to 30 minutes.

Make Ahead:

Once you shape the balls and place them in the buttered baking pan, you can wrap the pan airtight and chill for up to 1 day (do not let rise before chilling). The next day, allow dough to rise on the countertop. Because the dough is so cold, it may take up to 2 hours for the dough to rise. Once it has doubled in size, proceed with the rest of the baking directions above.

These look perfectly fluffy and so flavorful with all the herbs!

Mmmm, I love any kind of rolls with the added flavor of herbs, especially rosemary. Your version looks just like what they’d serve at restaurants. I think you should start baking batches and contract out with small Italian restaurants!

I love these rolls. They were serving them at a wedding that took place there and I’m still thinking about it.

i need to be more of a bread maker person. i miss that smell of bread baking happily happy.

[...] they're golden brown. Yield: 9 sandwich buns or 18 dinner rolls.You might also enjoy these recipes:Rockin' Rolls – Food GalSoft Garlic Bread Sticks – Cookery CornerDinner Rolls – A Little Bit of EverythingAddictive Parker [...]

You had me at dill. Then you add chives and rosemary? Must make these…soon.

Bread is definitely my favorite thing to make when it’s cold out- Warms up the kitchen and spreads an enticing aroma at the same time! Especially this loaf with fresh herbs… Sounds like it was meant to be. It’s definitely going on the “to make” list.

As much cooking as I do, I rarely make dinner rolls, or yeast bread for that matter. I guess I feel like more of my time is spent in other areas of the meal, and we have a pretty good bakery for bread. But there sure is nothing like a homemade roll at the table. I may just give these a try for Christmas. Love that you can have them prepared a day ahead and refrigerated until ready to rise/bake.

ShopCookMake

This was my first attempt at homemade rolls…we love them! Love all the herbs and I even add extra rosemary because I love rosemary! We’re fans!

Hi Trinity: So glad you love these rolls as much as I do. That’s the beauty of them, too — you can add whatever herbs you like most. I bake these very Thanksgiving and Christmas for my family, who go nuts for them.

What does “1 egg plus 1 tablespoon lightly beaten egg” mean?? These look delicious!!

Robbin: You’ll need one whole egg for the dough. Then, just before baking, crack another egg, lightly beat it, and use about a tablespoon of that to brush over the rolls before sticking them into the oven. Hope that helps.