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“Recipe from Chef Bradley Ogden”
12 rolls

Ingredients Nutrition


  1. 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.
  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 and place in a well buttered 9x13 pan.
  3. 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.
  4. 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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