Check this out if you are looking for a simple straight forward dinner roll recipe. There are two resting periods of about 45 minutes each to give the dough time to rise so plan ahead if you decide you want to make this recipe. Buttery, soft and delicious herby!
You can even make these ahead, freeze them fresh and reheat them right before serving. You can also customize by adding pretty much whatever herbs you like on top or perhaps top with a sprinkle of cheddar cheese for some cheesy, herby dinner rolls.
Herby Dinner Rolls
Simple, delicious and a perfect addition to any dinner plate!
Ingredients
- ¾ cups whole milk 105-110 degrees F
- 1 ½ teaspoons active dry yeast
- 2 tablespoons sugar divided into two
- ⅓ cup unsalted butter softened or at room temperature
- 2 tablespoons chopped fresh rosemary divided
- ½ teaspoon kosher salt
- 1 large egg at room temperature
- 2 ¾ cups all-purpose flour divided
- 1 tablespoon unsalted butter melted
- 1 garlic cloves minced
Instructions
- In a bowl add your warm milk, yeast and 1 tablespoon sugar and let stand until foamy for about 5 minutes.
- Whisk softened butter, 1 tablespoon rosemary, salt and 1 tablespoon sugar until light and fluffy.
- Beat in your egg until well combined and add your yeast mixture and 1 1/4 cups flour and whisk or use a wooden spoon to stir until smooth.
- Add your remaining flour (1 1/2 cups) 1/2 a cup at a time, until a soft, smooth ball of dough is formed.
- Knead for about 6 minutes until a smooth ball forms.
- The dough should be slightly tacky to touch.
- Lightly grease a large bowl but butter or oil a large bowl and place dough into the bowl, turning to coat in butter or oil.
- Cover with a clean dish cloth and keep in a warm place for about 45 minutes until doubled in size.
- Punch down the dough to deflate and roll into a 10 inch rope. Cut your rope into 10 1 inch pieces, flatten then pinch into a ball making sure to properly seal the pinched end.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray and place your dough balls into the prepared skillet.
- Cover with a clean dish towel and let stand in a warm spot until the dough has doubled in size, about 30-45 minutes.
- While the dough is resting for the second time, preheat your oven to 375 degrees F.
- Brush your balls of dough with melted butter and sprinkle with rosemary before baking for 20-24 minutes until golden brown.
- When your buns are in the oven, mix your remaining melted butter with minced garlic and brush your buns with garlic-butter when they come out and finish with flaky sea salt and serve warm.
Notes
This entire recipe can be made using a stand mixer. I just love making dough by hand but please feel free using a stand mixer with slightly reduced kneading times.
