Herbed Dinner RollsPosted: June 22, 2010
Every year when we host these dinner parties for H work, I strive to out-do last years. Well this year I think I have with these rolls alone. They were easy to make as far as bread goes, but were SUPER good and paired perfectly with our dinner! I found this recipe on Annie’s Eats and was very happy with them!
2 tsp. salt
4½ tsp. instant (rapid rise) yeast
1/3 cup sugar
1 cup warm milk (105-110F)
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 350F. 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. (Note: Annie had to run a small paring knife around the edge of each roll to get them to release from the pan. Mine released fine but I realllly buttered them after reading her post!!) Let cool before serving.