Fresh Herb Dinner Rolls 48 Recipes

GARLIC HERB DINNER ROLLS

Steps:

• In the bowl of a stand mixer with a bread hook, combine warmed water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
• Melt 2 tablespoons of the butter and combine it with lukewarm milk (microwave it for 30-60 seconds or let sit out while prepping the yeast). Add the milk mixture to the yeast in the stand mixer, along with the lightly whisked egg, and stir to combine. Add the salt and flour, mixing on medium speed until the dough is formed into a ball. The dough should be slightly sticky to the touch, but if your finger pulls away covered in dough, add an additional 2-4 tablespoons of flour in invervals, until incorporated (being careful to not add too much).
• Lightly grease a large bowl and transfer the dough to it. Cover the bowl with a tea towel and let the dough rise in a warm area for 1 hour.
• Once the dough has risen, dump onto a well-floured surface and knead for 2-3 minutes, moving quickly so the dough doesn't stick.
• Use a kitchen scale to weigh the dough, then divide weight 8 to determine the weight of each individual roll (if you don't have a scale, cut dough into 8 evenly sized sections).
• Take each section and pull down on the sides to create a ball, with the seam at the bottom. Then, seam side down, place the ball on the counter and cup your hand over the top. Move quickly in a circle to form a ball. Transfer the ball to around a cast-iron skillet (or a greased 10-inch circle pan). Cover with the tea towel again and let rise for another hour, until about doubled in size.
• After rolls have risen for 30 minutes, begin preheating the oven to 375°F, while the dough continues to rise for the remainder of the time.
• Remove the tea towel and bake for 20-25 minutes until golden brown on top and the internal temperature of the rolls reaches 200-205°F.
• While the rolls bake, prepare the garlic herb butter by melting the remaining 2 tablespoons of butter in a small saucepan or microwave-safe bowl with the garlic. Stir in the herbs. Set aside to allow the flavors to infuse.
• Once the rolls are done, brush the butter mixture on top of the hot rolls. Sprinkle with flakey sea salt. Let them rest for about 10 minutes, and serve warm.

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

BUTTERY HERBED DINNER ROLLS

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
• Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
• Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
• Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.

HERB BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.

FRESH HERB DINNER ROLLS

Steps:

• In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
• In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
• Bake in preheated oven for about 30 minutes, or until golden brown.

FRESH HERB DINNER ROLLS

Steps:

• In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
• In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
• Bake in preheated oven for about 30 minutes, or until golden brown.

FRESH HERB DINNER ROLLS [48]

Steps:

• In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls. Bake in preheated oven for about 30 minutes, or until golden brown.