Herbed Rolls Recipes

BUTTERY HERBED DINNER ROLLS

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
• Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
• Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
• Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.

HERBED DINNER ROLLS

Steps:

• 1. Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
• 2. Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer. NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
• 3. Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading** Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
• 4. Grease two 13" x 9" baking pans. Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
• 5. Preheat oven to 350°F. In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls. ***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
• 6. Bake about 30 minutes, or til golden. Let cool on rack.

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.

HERBED ROLLS

Steps:

• Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls.

HERBED CRESCENT ROLLS

Steps:

• In a large bowl, place the flour, sugar, arrowroot, salt, and yeast, and stir well to combine In a small saucepan, place the soy milk, water, and margarine, and cook the mixture over low heat until it reaches 120 degrees Add the soy milk mixture and lecithin to the dry ingredients and stir well to form dough into a ball Turn the dough out on to a floured work surface, and knead the dough for 5-7 minutes or until smooth and elastic Place the mixing bowl over the ball of dough to cover, and allow it to rest for 20 minutes.
• Meanwhile, in a small bowl, stir together the remaining ingredients and set aside Using a little olive oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside After the dough has rested, divide it in half and roll out each half to form a 9-inch circle.
• Divide the herb mixture evenly between the two circles of dough and spread it to form a 2-inch wide ring around the outer edge of each circle of dough Cut each dough circle into 8 wedges.
• To shape the crescents: Starting at the outer edge, roll up each wedge of dough towards the point end, and press slightly on the point to seal edge Transfer the rolled up wedge, placing the sealed point end down, on to one of the prepared cookie sheets and curve the ends of the roll to form a"U" shape Repeat the rolling and shaping procedure for the remaining wedges of dough, placing 8 crescents on each prepared cookie sheet Lightly brush the tops of the crescents with a little olive oil, cover the cookie sheets, and place the shaped crescents in the refrigerator for 2-24 hours or until ready to bake When ready to bake, carefully uncover the crescents and allow them to sit at room temperature for 10 minutes prior to baking Bake the crescents at 400 degrees for 12-15 minutes or until golden brown.

HERBED CRESCENT ROLLS

Steps:

• Melt margarine and mix with Italian seasoning mix.
• Open the crescent rolls and separate them into triangles.
• Brush each triangle of dough with butter/seasoning mixture, then sprinkle cheese evenly distributing a little on each triangle, if using. Roll into crescent shapes.
• Place on a cookie sheet so they don't touch each other.
• Bake at 350*F. until lightly brown, 11-13 minutes.
• Serve and enjoy!

HERBED ACCORDION DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

HERBED DINNER ROLLS

Steps:

• Place all ingredients except melted butter in bread machine pan according to manufacturer's directions.
• Select dough cycle.
• Check after 5 minutes of mixing and add 1 to 2 tablespoons of water or flour, if needed.
• When dough cycle is complete, turn dough out onto floured board and divide into 16 portions.
• Shape each portion into a ball and place 2" apart onto greased baking sheet.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375° for 12 to 15 minutes or until golden brown.
• Remove from oven and brush with melted butter, if desired.
• Do not use time delay with this recipe.

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.