Time 45m Yield 2 dozen. Number Of Ingredients 12 Steps:
Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.
Time 1h Number Of Ingredients 13 Steps:
Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it’s too hot, just let it cool. In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley and just stir to combine. Start the machine on the ‘stir’ setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn’t add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn’t formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn’t. Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9x13 baking dish with cooking spray, set aside. Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough. Using a pastry brush, brush water on the tops of the rolls so they don’t dry out in the oven. Turn the oven OFF and place the baking dish in the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP. Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven. In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.
Time 35m Yield 16 rolls. Number Of Ingredients 10 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.
Time 2h Yield 24 Number Of Ingredients 12 Steps:
In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes. 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. 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. 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. Bake in preheated oven for about 30 minutes, or until golden brown.
Time 2h50m Number Of Ingredients 14 Steps:
Pour warm milk (110 to 115 degrees F) into the bowl of stand mixer. See Notes below. Stir in 1 teaspoon granulated sugar and yeast, and let it sit for 10 minutes until frothy. This means that the yeast is good. If it does not get frothy, start over with fresh yeast. Set up the dough hook attachment in the stand mixer. With the mixer on medium speed, beat in the remaining 2 tablespoons of sugar, eggs, melted butter, garlic powder, and salt until evenly combined. You may need to break up the eggs with a whisk. Note: If you don’t have a stand mixer, you can also follow steps 2 and 3 by hand - I’d recommend using a wooden spoon to mix everything. With the mixer on medium-low speed, mix in 3 cups flour, 1 cup at a time, scraping the sides of the bowl with a rubber spatula. Add the remaining flour in 1/4 cup increments as needed. I ended up using about 3 1/2 cups flour. Increase to high speed and mix until a dough forms and pulls away from the sides of the bowl. The dough should be slightly sticky, moist, and manageable. Then, on low speed, add the rosemary, parsley, and oregano until evenly incorporated. Transfer dough to a floured surface and knead by hand for about 3-4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead. Form dough into a ball and place on a lightly oiled bowl (I used olive oil), making sure to coat the dough with oil as well. Cover tightly with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size. See note below (“how to create a warm environment for dough to rise”). After the dough has risen, punch it down and transfer to a clean non-floured surface. Cut the dough in half, and then cut each half into 6 equal pieces. Shape into balls, pinching the bottom with your fingers. Arrange in a greased 9x13 baking pan. Cover pan with plastic wrap and let it rise for another hour in a warm environment or until doubled in size. Meanwhile, preheat oven to 350 degrees. In a small bowl, combine the garlic herb butter ingredients, and brush all over the risen buns. Bake 18-20 minutes until golden brown. Let cool slightly and serve. Enjoy!
Time 2h40m Number Of Ingredients 12 Steps:
In the bowl of a stand mixer with a bread hook, combine warmed water, sugar, and yeast. Let stand for 5-10 minutes until foamy. Melt 2 tablespoons of the butter and combine it with lukewarm milk (microwave it for 30-60 seconds or let sit out while prepping the yeast). Add the milk mixture to the yeast in the stand mixer, along with the lightly whisked egg, and stir to combine. Add the salt and flour, mixing on medium speed until the dough is formed into a ball. The dough should be slightly sticky to the touch, but if your finger pulls away covered in dough, add an additional 2-4 tablespoons of flour in invervals, until incorporated (being careful to not add too much). Lightly grease a large bowl and transfer the dough to it. Cover the bowl with a tea towel and let the dough rise in a warm area for 1 hour. Once the dough has risen, dump onto a well-floured surface and knead for 2-3 minutes, moving quickly so the dough doesn’t stick. Use a kitchen scale to weigh the dough, then divide weight 8 to determine the weight of each individual roll (if you don’t have a scale, cut dough into 8 evenly sized sections). Take each section and pull down on the sides to create a ball, with the seam at the bottom. Then, seam side down, place the ball on the counter and cup your hand over the top. Move quickly in a circle to form a ball. Transfer the ball to around a cast-iron skillet (or a greased 10-inch circle pan). Cover with the tea towel again and let rise for another hour, until about doubled in size. After rolls have risen for 30 minutes, begin preheating the oven to 375°F, while the dough continues to rise for the remainder of the time. Remove the tea towel and bake for 20-25 minutes until golden brown on top and the internal temperature of the rolls reaches 200-205°F. While the rolls bake, prepare the garlic herb butter by melting the remaining 2 tablespoons of butter in a small saucepan or microwave-safe bowl with the garlic. Stir in the herbs. Set aside to allow the flavors to infuse. Once the rolls are done, brush the butter mixture on top of the hot rolls. Sprinkle with flakey sea salt. Let them rest for about 10 minutes, and serve warm.
Time 1h Number Of Ingredients 16 Steps:
Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper. In a small microwave safe bowl, heat water, sugar, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it’s not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment. In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy. Add 3 1/2 cups of flour, the salt, parsley, oregano, garlic, and the beaten egg. Mix with the dough hook on the lowest or “stir” setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used). When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough). Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes. When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes. While waiting, make the garlic butter: In a small sauce pan, melt the butter over medium heat. Add the garlic cloves and cook for 1 minute, until garlic is fragrant. Add the parsley and oregano, stirring frequently, and cook for 30 seconds. Remove from heat and discard garlic cloves. When the rolls are done rising, brush each one with the garlic butter and top with the grated parmesan cheese. Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and brush with the remaining garlic butter. Garnish with fresh parsley and serve warm.
Time 32m Yield 16 rolls Number Of Ingredients 11 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.
Time 3h Number Of Ingredients 13 Steps:
Stir 1 teaspoon of sugar and yeast into the 1/2 cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together the shredded cheese, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, garlic powder, and onion powder. Place the 3/4 cup of warm water and melted butter in a large bowl. Add 2 cups of flour and the cheese/herb mixture and stir. Add the yeast mixture once it’s frothy and continue stirring while adding another 1/2 cup of flour. Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and a dry towel and let rise in a warm place for 1 hour. The dough should double in size. Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 8 equal pieces - 16 pieces in total. Form each piece into a bun and place on the prepared baking sheet. Cover with plastic wrap and a dry towel and let rise in a warm place again for 1 hour. Preheat the oven to 350℉ a few minutes before the buns finish rising. After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!
Time 6h5m Yield 18 rolls Number Of Ingredients 13 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.
More about “herbed dinner rolls recipes”
Time 30m Yield 8 Number Of Ingredients 10 Steps:
In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.
