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Fresh Herb Dinner Rolls

Fresh Herb Dinner Rolls

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Stephen Carroll

Stephen Carroll

Soft and tender dinner rolls with the wonderful smell of fresh herbs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for about 30 minutes, or until golden brown.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Amelia
111

Amelia

11/26/2006

I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way.

MCIPOLLA
41

MCIPOLLA

4/14/2003

Delicious, have made it twice now. I found that I needed to add about 2 cups of water to the dough when mixing it to get it to pull together properly.

Bonnie
37

Bonnie

4/14/2003

These were nice, big, tender rolls. I only put 15 in a 13x9 inch baking dish and 3 in a pie plate. They took about 30 minutes to bake, and were very good. I added parmesan cheese. Thanks!

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