Herbed Dinner rolls

I made Herbed dinner rolls, Weeknight Bolognese, and the Dark and white chocolate layered cake yesterday. Wow somethings went well and other things not so much and I will talk specifically about the rolls in this post.

They have a sturdy exterior and a soft interior. It is different from any other roll I have made and as I eat one I do not think I would change a thing about the roll. I used fresh parsley and dried rosemary, thyme, and dill. I sprayed and buttered the pan which made it possible for me to just pick the muffins out of the pan with out assistance. I used a medium ice cream scoop to scoop up the dough and put them in the muffin tins. If the dough is sticking to the scoop then clean it, spray it with Pam, and hopefully it will not stick as much.

I am so glad they came out just like the photo on Annie’s eats. I have been trying to work on presentation and making it look like the photos. What made me proud was when Brian came in and said wow they look just like the photo!

Herbed Dinner Rolls
Yield: about 18 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.

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