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Herbed Dinner Rolls Recipe

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4.1 from 12 reviews

These herbed dinner rolls are soft, fluffy, and infused with fragrant rosemary, basil, parsley, and garlic, making them the perfect addition to any meal. Made with a simple dough enriched with melted butter, eggs, and herbs, these rolls are baked to a golden brown and finished with melted butter and flaky sea salt for an irresistible flavor and crust.

  • Total Time: 2 hours 37 minutes
  • Yield: 12 rolls

Ingredients

Dough Ingredients

  • ¾ cup (180mL) warm milk (preferably whole, about 110ºF / 43ºC)
  • 2 tablespoons (25g) granulated sugar
  • 2¼ teaspoons (7g) active dry yeast (one packet, not instant or rapid rise)
  • ¼ cup (57g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2¾ to 3¼ cups (330-390g) all-purpose flour

Topping

  • 2 tablespoons (28g) unsalted butter, melted
  • Flaky sea salt, for sprinkling

Instructions

  1. Proof the yeast: In a large bowl or the bowl of a stand mixer, whisk together warm milk and sugar. Sprinkle the yeast over the surface and whisk again. Let it sit for 5-10 minutes until the mixture is foamy and proofed.
  2. Mix dough ingredients: Add the melted butter, egg, dried rosemary, basil, parsley, minced garlic, salt, and flour to the yeast mixture.
  3. Form the dough: Using a stand mixer fitted with a dough hook or a wooden/silicone spatula, mix until a soft, slightly shaggy dough forms that pulls away from the bowl sides.
  4. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour a tablespoon at a time if too sticky. The finished dough should feel like PlayDoh.
  5. First rise: Place dough in an oiled bowl, turning to coat. Cover with a kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
  6. Shape the rolls: Punch down the risen dough and place it on a floured surface. Pat into a 12-inch rectangle or log, then cut into 12 equal pieces.
  7. Prepare the skillet: Spray a 9-10 inch cast iron skillet with nonstick spray and set aside.
  8. Form dough balls: Shape each piece into a ball by flattening into a square then pulling corners to the center and pinching to seal. Arrange evenly spaced in the prepared skillet.
  9. Second rise: Cover rolls with a kitchen towel and let rise at room temperature for 1 hour.
  10. Preheat oven and butter rolls: Place oven rack in the middle and preheat oven to 375ºF (190ºC). Brush the top of the rolls with half the melted butter.
  11. Bake: Bake rolls 23-27 minutes until golden brown. If tops brown too quickly, tent loosely with foil.
  12. Finish and serve: Remove rolls from oven, brush with remaining melted butter, and sprinkle with flaky sea salt. Let cool a few minutes before serving. Store leftovers at room temperature up to 3 days or refrigerate up to 1 week. Rolls freeze well for up to 3 months.

Notes

  • Use whole milk for best texture and flavor.
  • Ensure milk is around 110ºF (43ºC) to properly activate yeast without killing it.
  • Do not use instant or rapid rise yeast; active dry yeast works best here.
  • Kneading by hand helps develop gluten and lets you feel dough elasticity.
  • If dough is sticky while kneading, add flour gradually but avoid making dough too stiff.
  • Cover dough during rises to prevent drying out.
  • Using a cast iron skillet adds a nice crust but a similarly sized oven-safe pan can be used.
  • Flaky sea salt sprinkled on top adds a contrasting texture and bursts of flavor.
  • Let rolls cool slightly before handling to finish setting.
  • These rolls freeze well; thaw at room temperature, then refresh in oven if needed.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/herbed-dinner-rolls-recipe/