BEST soft herb rolls for busy cooks!

BEST soft herb rolls for busy cooks!

Ready in 1 hour
27 review(s) averaging 4.3. 89% would make again

Top-ranked recipe named "BEST soft herb rolls for busy cooks!"

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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!"


Ingredients

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1 package active dry yeast; (about 1 tbsp.)
3 tbsp sugar
1 tsp table salt
1 tbsp fresh dill, chives, and rosemary; minced
1 tbsp butter; melted
1 large egg; (plus 1 tbsp. lightly beaten egg), divided
1 cup milk; or half-and-half
3.5 cups all-purpose flour
1 tbsp coarse salt

Original recipe makes 12 Servings

Servings  

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 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.

Credits

Added on Award Medal
Verified by stevemur


wltoh


aphilbeck8

I couldn't resist a little butter on it right out of the oven.
aphilbeck8

Delicious warm herb rolls
ChefSandrine

Herb Rolls
ChefMamaJoy

Calories Per Serving: 274 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Came 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.
DDbaker13 1 year ago

TrishHughes 2 years ago

Raeglan 2 years ago

Easy to do.
raedixon 2 years ago

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!
aphilbeck8 2 years ago

Tasted really good. Except I had to let the rolls rise for at least 2 or 3 hours.
mikmak 2 years ago

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!
angelalaw 2 years ago

Texture ended up more like a biscuit. Maybe my yeast didn't work so well...
tm4girl 2 years ago

ksmith12 2 years ago

6422m 2 years ago

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