Soft Herb Rolls
"Recipe from Chef Bradley Ogden"
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
12 rolls
ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons butter, melted
- 1 egg, plus
- 1 tablespoon egg, lightly beaten
- 1 cup milk, or, half and half
- 3 1⁄2 cups all-purpose flour
- 1 tablespoon coarse salt
directions
- In a large bowl, sprinkle yeast over 1/2 C cool water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg and milk. Add 3 1/4 C flour and stir to moisten.
- 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 and place in a well buttered 9x13 pan.
- Let dough rise in a warm place until doubled, 45-60 minutes. Meanwhile preheat oven to 350°F Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25-30 minutes.
- MAKE AHEAD: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to one day. Proceed with step 3.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
