Want to try making handmade rolls for the holidays this coming week? This recipe I have been making for many years.
These herbed rolls are easy to make and don’t require extensive baking knowledge. And if you have someone at the table who doesn’t like flavored rolls, brush with the egg wash, and don’t sprinkle on the seasonings.
Herbed Dinner Rolls
Ingredients:
- 5 cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp active dry yeast (1 packet)
- 1¼ tsp fine sea salt
- 1 cup milk
- ½ cup water
- 1 Tbsp butter
- 2 large eggs
- 1 large egg, lightly beaten
- 2 Tbsp Parmesan cheese
- 2 tsp Italian seasoning blend
- ½ tsp granulated garlic
Directions:
In a small saucepan, heat the milk, water, and butter to 120-130° over medium heat. Take off the heat.
In the bowl of a stand mixer, add 2 cups of the flour, sugar, yeast, and salt. Turn the mixer on low and add the milk mixture, beating on medium for 3 minutes.
Add the 2 eggs and beat on high for 2 minutes. Add the remaining flour, beat in, and then change to the dough hook. Knead the dough on medium-high for 6 minutes.
Lightly oil a medium mixing bowl, then add the dough, flipping it to coat with oil evenly. Cover tightly with plastic wrap and let sit in a warm area for 1 hour to rise.
Lightly oil 2 12-count muffin tins.
Punch the dough down and knock it onto a lightly floured rolling board. Cut into 24 portions, then cut each portion into 3 sections. Roll each section into a ball and place 3 balls into each cup.
Brush the roll tops with the remaining egg and sprinkle with the cheese/herbs. Bake for 10 to 15 minutes, until golden brown. Let sit for a couple of minutes and then pop out. Serve warm or let cool on a rack.
Makes 24 rolls.
~Sarah