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Herbed Dinner Rolls Recipe

Herbed Dinner Rolls Recipe photo by Taste of Home

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After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself.

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Herbed Dinner Rolls Recipe

Prep: 20 min. + rising Bake: 15 min.

Yield: 16 Servings

20 15 35

Ingredients

1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional

Directions

In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 each) equals 112 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 166 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Herbed Dinner Rolls in Quick Cooking September/October 2004, p28

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Reviews for Herbed Dinner Rolls

Herbed Dinner Rolls

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(11-14) of 14 reviews

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Reviewed on Dec. 29, 2008 by StaceyAdamache

I baked these for my husband's Christmas celebration and all his relatives raved about them. They are excellent!

Reviewed on Nov. 26, 2008 by cookbookmom

When I make these I leave out the rosemary--some people are fussy about that herb. They're still awesome without it.

Reviewed on Aug. 23, 2008 by Anne Shore

YUUMMMMMYYYY!!!!! I've made them again and again and again!!! Love the texture & taste! You can make them ahead of time because they are GREAT the next day too!

I altered it just a bit - I use 2 tsp of Italian Seasoning since this is what I have on hand. (My Italian Seasoning has 6 spices instead of the 4 listed above)

Reviewed on Dec. 18, 2007 by cozykitchen

These rolls are delicious! I don't have a bread machine so I just make them traditionally by making the dough, letting it rise, punch down then shape into rolls, let them rise again and bake. I top some with poppy seeds, some with sesame seeds and some with coarse salt for a fun and inviting variety.

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