BEST soft herb rolls for busy cooks!
Recipes » Bread » Rolls and Buns
These rolls are soooo good - you could eat a dozen!
So if you are having company double the recipe!
"I dock 1 star because of the yeast instructions. If you do it as is the bread doesn't rise. Water for Yeast temp needs to between 110-115. You also need to let the yeast rise and double. I did it twice the original way the bread did not rise and was like a biscuit. The second was with what I stated the bread rose and was more fluffy like a roll. Other than that awesome flavor!"
- angelalawCuisine: AmericanMain Ingredient: Flour
88% would make again (reviews)
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Notes Ingredients
BEST soft herb rolls for busy cooks! Preparation
1. In a large bowl) sprinkle yeast over 1/4 cup cool (70°) water. Let
stand until dissolved 5 minutes. Stir in sugar, table salt, herbs,
butter, whole egg, and milk; add 3 and 1/4 cups flour and stir to moisten.
2. Knead dough on a lightly floured board until elastic and not
sticky) 15 minutes; add flour as needed to prevent sticking. Shape
into 12 equalballs; place in a well-buttered 9 by 13 inch pan.
3. Let dough rise in a warm place until doubled) 45 to 60 minutes.
Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and
sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
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photo by
wltoh
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photo by
aphilbeck8
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I couldn't resist a little butter on it right out of the oven. photo by
aphilbeck8
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Delicious warm herb rolls photo by
ChefSandrine
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Herb Rolls photo by
ChefMamaJoy
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BEST soft herb rolls for busy cooks! Reviews
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Easy to do.
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Been wanting to make these for a while now. Just used fresh rosemary (because I love it so much). Making it with Robs Cod Au Gratin on BigOven. Great tasting roll! Thanks for posting!
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Tasted really good. Except I had to let the rolls rise for at least 2 or 3 hours.
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I dock 1 star because of the yeast instructions. If you do it as is the bread doesn't rise. Water for Yeast temp needs to between 110-115. You also need to let the yeast rise and double. I did it twice the original way the bread did not rise and was like a biscuit. The second was with what I stated the bread rose and was more fluffy like a roll. Other than that awesome flavor!
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Texture ended up more like a biscuit. Maybe my yeast didn't work so well...
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Soooooooo delicious. My husband said they taste like they are from a gourmet bakery :-) also, I added grated parmesan cheese.
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These rolls are so good! I read the reviews before making them and decided I'd prefer a fluffier texture. So i dissolved my yeast in warm water and let rise longer then it says. They were perfect! Think it would be good to add some garlic powder also but they have plenty of flavor without!
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Fab! I made these and they were so simple and quick prep. I added 1/2 cup shredded cheddar and used crushed chilis, Tuscan seasoning, onion powder and garlic powder as the seasoning. Then I put the rosemary sprinkled as a garnish. Great!
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Great change from the basic bread I usually make
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Fantastic smell while cooking. The dough seemed very dense while mixing and kneading, but rose well during baking. I was very pleased with the finished product
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Easy to make and delicious! Thanks for the recipe :-)
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Made these to go along with lasagna when we had company over & they were a hit! I added a little oregano to compliment the meal, as well as sprinkling some parsley on top with the salt. I wish these rolls were a bit more airy but they were still yummy!
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Solid. Very solid and tastes good, even without the herbs!
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My yeast may have 'deactivated' but the rolls taste okay. I agree they are dense. I would like to make them again. I used fresh rosemary, dry dill and green onion. The salt was a nice touch on the top!
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These were great but very dense! The whole family, including the kids loved it. Kneading the dough was quite theraputic. I will break out this recipe again for the next holdiay meal.
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Excellent, with or without the herbs. Subbed half whole-wheat for white...great! Easy, and destined to become a regular on my list!
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