Ready in 1 hour 50 minutes
These rolls are soooo good - you could eat a dozen!
So if you are having company double the recipe!
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 equal balls; 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.
DDbaker13 2y agoCame out great! I did follow the other reviewers suggestions in increasing the water temp for the yeast, waiting 10min for the yeast to activate and then letting the dough rest for more than 2hrs after kneading.
TrishHughes 2y ago
Raeglan 3y ago
raedixon 3y agoEasy to do.
aphilbeck8 3y agoBeen 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!
mikmak 3y agoTasted really good. Except I had to let the rolls rise for at least 2 or 3 hours.
angelalaw 3y agoI 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!
tm4girl 3y agoTexture ended up more like a biscuit. Maybe my yeast didn't work so well...
ksmith12 3y ago
MBear22 3y ago