I never thought I’d be able to make rolls or bread, from scratch, but I did it. I chose a herbed roll to make for Easter, because I wanted it to taste just like the rolls taste, for a majority, at extravagant restaurants. And they did just that! I couldn’t believe how great they tasted, and how you could taste almost every fresh herb I put into the dough. The only thing it, the recipe makes a lot and we ended up throwing a bunch away because they went bad rather quick, probably because they were so fresh. I suggest either making these for a larger number of guests, or cutting down the recipe.
Herbed Dinner Rolls
Yield: about 18 rolls
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)
1, 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.
2. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms.
3. Beat in the chopped fresh herbs until incorporated.
4. 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.
5. Generously butter 18 muffin cups. Punch the dough down.
6. 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.
7. 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.
8. 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.
Source: Annie’s Eats