Parsley, Sage, Rosemary and Thyme Dinner Rolls
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!
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
- 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
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