Parsley, Sage, Rosemary and Thyme Dinner Rolls

Way back in the day (1966) a duet called Simon and Garfunkel created a song called, “Parsley, Sage, Rosemary and Thyme.” Most of you probably haven’t heard of the song, but I used to listen to all their stuff back in the mid-sixties and early seventies. So when I was thinking of a way to make up some new dinner rolls, I thought back to that song. That’s how Parsley, Sage, Rosemary and Thyme Dinner Rolls were born.

Follow Me On Instagram!

Well, I’ve kind of gotten on the dinner roll kick. I’ve been making them like crazy every since my daughter-in-law gave me a basic recipe for rolls that are kneaded in the breadmaker. I’ve been experimenting and perfecting them as I go along. Candice’s were always smooth on the tops. She told me to keep stretching the dough out so all the wrinkles are tucked into the bottom where they don’t show. So later batches of rolls have looked prettier than my first few tries.

I’ve also started raising them about a half hour longer than originally, so thy puff up to the top of the baking dish (about three to four inches high). Yes, they turn out wonderfully fluffy and soft that way. Let me give you one pointer when making these rolls. If you can find “rubbed sage” rather than ground sage, that is preferred. You have to use a LOT less of ground sage because it’s so strong. You don’t want the sage to overtake the other flavors, so keep this in mind when adding the sage to the recipe (I’ve included notes below).

Parsley, Sage, Rosemary and Thyme Dinner Rolls are fabulous for company or holiday dinners. But truthfully, I like dinner rolls with any kind of soup or chili this time of year. I made these to go with some Cabbage Soup, and just loved them. Believe it or not, they’re even good with apple butter slathered over top. I know, I know. Some of you are turning up your nose. But seriously, I love apple butter on any kind of bread or roll and it’s really good on these too.

Even if you enjoy these dinner rolls with just plain butter, they’re really extraordinarily good. Give them a try and you’ll see what I mean.

I originally published this recipe in February 2022. As I stated above, I really was not happy with how the rolls looked because I didn’t know how to smooth the tops. I recently remade the recipe (May 2023) for company. The teenage boy who came ate three of them! Everyone loved these amazing rolls. I’ve made a few more tweaks to the recipe which make them even better. This time around I served the dinner rolls with Garlic Herb Parmesan Chicken Thighs, Garlic Mashed Potatoes, Creamy Sweet Corn, Watergate Fluff and Milky Way Chocolate Pie.

Parsley, Sage Rosemary and Thyme Dinner Rolls were heavenly. I served these delicious rolls with Garlic Herb Parmesan Chicken Thighs, Creamy Sweet Corn, Garlic Mashed Potatoes and Watergate Fluff!

Whether you eat the rolls with butter or you’re adventurous like me and add apple butter, they are so, so good.

This easy, no-knead recipe is a real keeper. I served it with Cabbage Soup the first time I made the recipe.

If you enjoy dinner rolls with your meals, these are easy and delicious. We served these scrumptious rolls with Watergate Fluff

Here’s what I did.

I used these ingredients. But if you can find rubbed sage, instead of ground, it’s a lot better working with that.

Cut salted butter into slivers and place in the bottom of a bread canister.

Add warmed half-and-half or whole milk.

Add bread flour, sugar and salt.

Add parsley, sage, rosemary and thyme.

Add dry yeast. You can use any kind of Fleischmann’s yeast. I used breadmaker yeast. (I don’t recommend any other brands.)

Place breadmaker on the “dough” setting. This will take about 1 hour 45 minutes.

Form dough into 12 balls.

It is better if you keep stretching the dough on top so that it’s smooth and tuck the wrinkles down toward the bottom. The next picture shows the rolls smoother on the tops.

Grease a 9×13″ baking dish with butter. Place rolls in dish.

Turn oven on for exactly one minute. Turn off oven. Place rolls in oven (uncovered). Every 15 to 20 minutes, turn the oven on for exactly one minute. Then turn off oven. Repeat five or six times until the dough is about to the top of the baking dish (about 1 1/2 hours). That should be sufficient time to raise the rolls.

Leave rolls in oven and turn temperature to 350 degrees. Put the timer on 25 minutes. The rolls should be done by that time, but check the middle ones to see if they’re still doughy. Cook longer if necessary. Remove rolls from oven.

Brush rolls with melted, salted butter.

This is what the rolls look like on top if you stretch the dough better than I did the first go-round.

Parsley, Sage, Rosemary and Thyme Dinner Rolls have incredibly delicious flavor. I served these wonderful dinner rolls with Creamy Sweet Corn, Garlic Mashed Potatoes, Garlic Herb Parmesan Chicken Thighs and Watergate Fluff. Yum.

I served these dinner rolls with Cabbage Soup the first time I made the recipe. Yum.

Parsley, Sage, Rosemary and Thyme Dinner Rolls are also delightful with any main dish entree. Watergate Fluff was an excellent side dish to serve with these rolls.

While these rolls were great with Cabbage Soup, they’re also marvelous for company or holiday dinners.

Here’s the recipe.

PARSLEY, SAGE, ROSEMARY AND THYME DINNER ROLLS

(My own concoction)

Parsley, Sage, Rosemary and Thyme Dinner Rolls

Teresa Ambra

Parsley, Sage, Rosemary and Thyme Dinner Rolls are fantastic. These lovely dinner rolls are so easy to make since you don't have to knead them. All the kneading and mixing is done in the breadmaker! The delightful essences of parsley, sage, rosemary and thyme permeate the rolls with marvelous flavors. These dinner rolls are soft and fluffy and the perfect accompaniment to soups or chili. But they're also terrific for company or holiday dinners when you can't have enough bread on the table!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins

Cuisine American

Servings 12

Calories 248 kcal

Equipment

• 1 breadmaker
• 1 9x13" glass baking dish
• 1 pastry brush to brush the rolls with melted butter
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/4 cup salted butter cut in slivers (1/2 stick)
• 1 1/2 cups half-and-half warmed (or whole milk)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 tsp. dried parsley
• 1/2 tsp. rubbed sage (see note below)
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann's dry yeast (see note below)

Instructions

 

• Slice butter and place in bread canister. (If the butter is already softened, you can place it in the breadmaker in one piece).
• Warm half-and-half or whole milk in the microwave one to two minutes until milk is warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar and salt.
• Sprinkle dried herbs over top; then add yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 3/4 hours.
• Remove dough from bread canister and divide evenly into 12 sections.
• Roll each section into a ball and stretch the tops under the bottom of the rolls until the wrinkles disappear.
• Place rolls in a greased rectangular baking dish.
• Put in a warm place until the rolls expand, about an hour. (See note below),
• Bake at 350° for 20-25 minutes or until rolls are no longer doughy in the middle.
• Remove from oven and brush with melted butter before serving.

Notes

NOTE: I usually warm the milk about one minute 45 seconds in the microwave on 50% power.

 

NOTE: Sage has a very strong flavor and can take over the taste of the dinner rolls, especially if you only have ground sage. If possible, try not to use ground sage. If that’s all you can find, lower the amount to 1/8 to 1/4 teaspoon. Rubbed sage is preferred for this recipe.

 

NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Turn off oven. Repeat again every 20 minutes and allow rolls to continue raising until they reach the top edge of the pan. The rolls should warm in the oven for approximately 1 hour 30 minutes to get the dough to raise sufficiently. (Although I've had it take as long as 2 hours at times!) That is usually enough time for the rolls to be raised enough and fill the pan. Then begin baking. Turn oven on 350° and set timer for 25 minutes. The rolls are usually finished baking by that time, but check to make sure the rolls in the middle are no longer doughy. Then remove from oven.

 

NOTE: I prefer bread flour because it contains more gluten and can bond together better. My daughter-in-law uses regular all-purpose flour with good results.

 

NOTE: For best results, do not use any lower percentage fat in the milk than whole milk. Half-and-half or even heavy whipping cream will work better.

 

NOTE: I recommend any kind of Fleischmann's yeast rather than any other brand. So many of the other brands fail in recipes, so you're better off with the best.

 

NOTE: If the oven is preheated, the rolls may only take 17-20 minutes from start to finish. Check the inner rolls for doneness. They will be firmer to the touch when done and not sink.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 248kcalCarbohydrates: 37gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 291mgPotassium: 113mgFiber: 2gSugar: 6gVitamin A: 287IUVitamin C: 1mgCalcium: 65mgIron: 1mg

Keyword bread, dinner rolls

Tried this recipe?Let us know how it was!

Every bite is so soft and fluffy! I was much happier with the smoother tops on the dinner rolls this go around. 🙂

The herbs season the dinner rolls amping up the flavors so wonderfully. The key is using rubbed sage when possible. If you only have ground sage, you’ll have to reduce the amount so the sage doesn’t overwhelm the other flavors.

Whether you add butter or apple butter, these dinner rolls are fantastic. They’re perfect on cold winter nights with a bowl of hot soup.

You can see flecks of parsley, sage, rosemary and thyme in the rolls. 🙂

You may also enjoy these delicious recipes!

Homemade Crescent Rolls

Easy No Knead Dinner Rolls

Italian Herb Dinner Rolls

Parsley, Sage, Rosemary and Thyme Dinner Rolls

Teresa Ambra

Parsley, Sage, Rosemary and Thyme Dinner Rolls are fantastic. These lovely dinner rolls are so easy to make since you don’t have to knead them. All the kneading and mixing is done in the breadmaker! The delightful essences of parsley, sage, rosemary and thyme permeate the rolls with marvelous flavors. These dinner rolls are soft and fluffy and the perfect accompaniment to soups or chili. But they’re also terrific for company or holiday dinners when you can’t have enough bread on the table!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins

Cuisine American

Servings 12

Calories 248 kcal

Equipment

• 1 breadmaker
• 1 9×13" glass baking dish
• 1 pastry brush to brush the rolls with melted butter
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/4 cup salted butter cut in slivers (1/2 stick)
• 1 1/2 cups half-and-half warmed (or whole milk)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 tsp. dried parsley
• 1/2 tsp. rubbed sage (see note below)
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s dry yeast (see note below)

Instructions

 

• Slice butter and place in bread canister. (If the butter is already softened, you can place it in the breadmaker in one piece).
• Warm half-and-half or whole milk in the microwave one to two minutes until milk is warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar and salt.
• Sprinkle dried herbs over top; then add yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 3/4 hours.
• Remove dough from bread canister and divide evenly into 12 sections.
• Roll each section into a ball and stretch the tops under the bottom of the rolls until the wrinkles disappear.
• Place rolls in a greased rectangular baking dish.
• Put in a warm place until the rolls expand, about an hour. (See note below),
• Bake at 350° for 20-25 minutes or until rolls are no longer doughy in the middle.
• Remove from oven and brush with melted butter before serving.

Notes

NOTE: I usually warm the milk about one minute 45 seconds in the microwave on 50% power.

 

NOTE: Sage has a very strong flavor and can take over the taste of the dinner rolls, especially if you only have ground sage. If possible, try not to use ground sage. If that’s all you can find, lower the amount to 1/8 to 1/4 teaspoon. Rubbed sage is preferred for this recipe.

 

NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Turn off oven. Repeat again every 20 minutes and allow rolls to continue raising until they reach the top edge of the pan. The rolls should warm in the oven for approximately 1 hour 30 minutes to get the dough to raise sufficiently. (Although I’ve had it take as long as 2 hours at times!) That is usually enough time for the rolls to be raised enough and fill the pan. Then begin baking. Turn oven on 350° and set timer for 25 minutes. The rolls are usually finished baking by that time, but check to make sure the rolls in the middle are no longer doughy. Then remove from oven.

 

NOTE: I prefer bread flour because it contains more gluten and can bond together better. My daughter-in-law uses regular all-purpose flour with good results.

 

NOTE: For best results, do not use any lower percentage fat in the milk than whole milk. Half-and-half or even heavy whipping cream will work better.

 

NOTE: I recommend any kind of Fleischmann’s yeast rather than any other brand. So many of the other brands fail in recipes, so you’re better off with the best.

 

NOTE: If the oven is preheated, the rolls may only take 17-20 minutes from start to finish. Check the inner rolls for doneness. They will be firmer to the touch when done and not sink.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 248kcalCarbohydrates: 37gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 291mgPotassium: 113mgFiber: 2gSugar: 6gVitamin A: 287IUVitamin C: 1mgCalcium: 65mgIron: 1mg

Keyword bread, dinner rolls

Tried this recipe?Let us know how it was!