HERBED DINNER ROLLS
After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself. -Dana Lowry, Hickory, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 rolls.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH HERB-TOPPED ROLLS
Fashion homemade rolls from frozen bread dough. Then top with a pretty piece of parsley!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
- Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
- Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
- In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 20 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 260 mg, Sugar 2 g, TransFat 0 g
FRESH HERB SPOON ROLLS
Soft and tender dinner rolls with the wonderful smell of fresh herbs - a great addition to a bread basket to accompany your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly grease 24 regular-size muffin cups with shortening or cooking spray.
- In large bowl, stir together yeast and warm water. Let stand 5 minutes. Stir in remaining ingredients. Spoon batter into muffin cups, filling three-fourths full.
- Bake 20 to 22 minutes or until golden brown. Remove from pans to cooling racks. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
FRESH HERB DINNER ROLLS
Soft and tender dinner rolls with the wonderful smell of fresh herbs.
Provided by Stephen Carroll
Categories Roll and Bun Recipes
Time 2h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 23.4 calories, Carbohydrate 1.2 g, Cholesterol 18.9 mg, Fat 1.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 213.8 mg, Sugar 1.1 g
FRESH HERB DINNER ROLLS
Soft and tender dinner rolls with the wonderful smell of fresh herbs.
Provided by Stephen Carroll
Categories Roll and Bun Recipes
Time 2h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 23.4 calories, Carbohydrate 1.2 g, Cholesterol 18.9 mg, Fat 1.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 213.8 mg, Sugar 1.1 g
HERB TOPPED ROLLS
Yield 12
Number Of Ingredients 3
Steps:
- Place frozen rolls on a sprayed baking sheet leaving room between them to rise. Cover with sprayed plastic wrap and let them double in size. Remove wrap and brush carefully with egg. Place fresh herbs on the top. Brush again over herbs and bake at 350°F 15 minutes or until golden brown.
Nutrition Facts : Nutritional Facts Serves
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- In the bowl of a stand mixer fitted with the paddle attachment, add the water and yeast. Mix for a few seconds to combine. Add in the honey, olive oil, salt and egg. Mix again to combine.
- Add in 3 cups of the bread flour and mix until the dough forms a cohesive mass. Add in the fresh herbs and mix for a few seconds to incorporate.
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