by: Kate McMillan
Cook Time
25 minutes
Prep Time
15 minutes
Yield
12 rolls
Total Time
25 minutes
Prep Time
15 minutes
Yield
12 rolls
summary
There is nothing like fresh, warm butter and herb dinner rolls. It really is such a special treat. And while it does take some advance planning to account for the 2-hour rise time, it is most definitely worth the wait. Dinner rolls are always best served warm, right out of the oven.
ingredients
- 1 cup whole milk, warmed to about 110°F
- 1 (¼ ounce) packet (or 2¼ teaspoons) active dry yeast
- 2 tablespoons sugar, divided
- 3 cups all-purpose flour
- 2 teaspoons kosher salt, divided
- 1 large egg
- 6 tablespoons unsalted butter, melted, divided, plus more for the baking dish
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
directions
- In the bowl of a stand mixer, add the milk, yeast and 1 tablespoon of sugar. Let it rest for 5 minutes to allow the yeast to activate. Then add the remaining sugar, the flour, salt, egg and 4 tablespoons of melted butter. Using the dough hook, combine the ingredients, scraping the sides with a rubber spatula. Once all the ingredients are incorporated, continue to let the dough hook knead the dough for 3 minutes. Turn the dough out onto a floured surface and divide into 12 equal parts.
- Butter the bottom and sides of a 9-inch square baking dish. Roll each dough section into a ball and place them into the buttered dish. Cover the pan with a clean dish towel or plastic wrap, and place in a warm, draft-free section of your kitchen. Allow the rolls to rise for 2 hours.
- Preheat oven to 350°F.
- Lightly brush the tops of the rolls with melted butter and bake on the middle rack of the oven until golden brown, 25–30 minutes. As soon as the rolls come out of the oven, brush them generously with the remaining melted butter and sprinkle with the chopped herbs and the remaining teaspoon of kosher salt. Serve at once.
notes
Yeast needs these things to activate: warmth and moisture (the warm milk), food (sugar) and a controlled environment (a draft-free spot on your kitchen counter).
When activating the yeast, if it hasn’t started bubbling on the surface after 5 minutes, throw it out and start over.
Baking in the center of the oven will ensure that you don’t burn either the top or bottom of the rolls. But if you see that you don’t have enough color on the top, move the pan to the upper section of the oven for the last 10 minutes.
If you happen to have leftover rolls, they make great sandwiches the next day.
These rolls are also delicious served with drizzled honey.
