Fresh Herb Dinner Rolls

Fresh Herb Dinner Rolls

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About this recipe: Soft and tender dinner rolls with the wonderful smell of fresh herbs.

Stephen Carroll

Serves: 24 

  • 7 g active dry yeast
  • 10 g white sugar
  • 235 ml warm water (110 degrees F/45 degrees C)
  • 235 ml milk, room temperature
  • 2 eggs
  • 2 teaspoons salt
  • 30 g butter, softened
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 820 g bread flour
  • 1 egg white
  • 2 tablespoons water

Prep:30min  ›  Cook:30min  ›  Extra time:40min rising  ›  Ready in:1hr40min 

  1. In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
  2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  3. Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
  5. Bake in preheated oven for about 30 minutes, or until golden brown.

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