Wednesday, September 15, 2010

Herbed Dinner Rolls

For those from the south, these are actually Sally Lunn dinner rolls.  And if you have no idea who or what that  is, Sally Lunn is pretty much a southerner's challah - slightly sweet, moist, slightly chewy bread with a crisp golden crust.  So take that description, then add in a big handful of fresh herbs, and you have my new favorite dinner roll recipe. 

This is without a doubt one of the easiest yeasted bread recipes that I've ever made.  You mix all the ingredients into a stand mixer, then walk. away.  For 2 hours the dough rises, then you just portion it out into muffin tins, let them rise a bit longer, and bake.  Easy peasy. 

I first made these a few weeks ago to go along with the Gruyere and Spinach souffle, and they were a great part of a fabulous late-summer meal.  I've since made them again for my mother-in-law's book club, and from what I heard, they went over quite well.  And just so you know, I plan on making these again and again this fall and winter - how awesome would these be with a minestrone or tomato soup??

One Year Ago:  Pumpkin-White Chocolate Blondies

Herbed Dinner Rolls
adapted from Williams-Sonoma, as seen on Annie's Eats
makes about 18 rolls
  • 4 eggs
  • 2 teaspoons kosher salt
  • 4 1/2 teaspoons instant yeast (2 packets)
  • 1/3 cup sugar
  • 1 cup warm milk (105-110 degrees F)
  • 8 Tbs (1 stick) butter, melted
  • 4 cups bread flour
  • 1/2 cup minced fresh herbs (I used a mixture of basil, parsley, thyme, chives, oregano, and rosemary)
  • 1 egg, for egg wash
  • 1 Tbs milk, for egg wash
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.


Amy said...

This looks absolutely delicious!

Danielle said...

Yum! They almost look like muffins but better. And they looks really easy to make too.

Joseph's Grainery Recipes said...

I love any easy roll recipe! Can't wait to try this.

Unknown said...

Love the presentation here, they look lovely

Eliana said...

Hmmm - these look so good and I really like the mix of herbs you used.

eatme_delicious said...

These look so good! I love that bit of parsley on top.

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