1/2 cup minced fresh herbs (I used mixture of basil, parsley, thyme, chives, oregano, and rosemary)
1 egg, for egg wash
1 Tbs milk, for egg wash
Instructions
Combine the eggs and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until pale yellow and fluffy, about 5 minutes. Add the yeast, milk, melted butter, sugar, and flour, and mix to form a dough. Sprinkle in the herbs and mix at low speed until just combined. Cover with plastic wrap, and allow to rise in a warm place until doubled in bulk, about 2 hours. Meanwhile, generously butter muffin tins.
Punch down the dough and scoop into muffin tins. Cover with a kitchen towel and allow to rise another 45 minutes, until slightly puffed.
Preheat the oven to 350, and whisk together the egg and milk, then brush each roll with the mixture. If desired, gently press a whole fresh herb into the top of each roll.
Bake 20-25 minutes, or until the rolls are golden-brown and a toothpick inserted into the center comes out clean. Remove from muffin tins (you may need to run a paring knife around the edges to loosen the rolls), and serve.
Originally Submitted
1/30/2011
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