Herbed Dinner Rolls
From Ruth Henrich These are a flavourful airy roll that will compliment any meal.
Equipment
- stand mixer
- muffin tin
Ingredients
- 4 eggs
- 2 tsp salt kosher or sea
- 4 1/2 tsp instant yeast (2 packages)
- 1/3 cup sugar
- 1 cup warm milk (105-110o F)
- 1/2 cup buttter melted
- 4 cups bread flour
- 1/2 cup minced fresh herbs (mixture of basil, parsley, thyme, chives, oregano, and rosemary)
- 1 tbsp each egg and milk for egg/milk 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 oven to 350oF.Whisk together the tsp of 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 centre comes out clean. Remove from muffin tins (you may need to run a paring knife around the edges to loosen the rolls). These can be served warm or cold. Serve with plain butter.