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Herb Buttermilk Dinner Rolls Recipe
Herb Buttermilk Dinner Rolls Recipe photo by Taste of Home

Herb Buttermilk Dinner Rolls Recipe

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"When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor," relates Sue Friesen of Thorold, Ontario.
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/4 cup warm buttermilk (110° to 115°)
  • 4 tablespoons butter, melted, divided
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon each dried basil, marjoram and thyme
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2-3/4 to 3-1/4 cups all-purpose flour

Nutritional Facts

1 serving (1 each) equals 78 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 186 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, 2 tablespoons butter, sugar, salt, basil, marjoram, thyme, baking soda, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into six pieces; shape each piece into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 50 minutes.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Brush with remaining butter. Yield: 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Herb Dinner Rolls in Country Woman November/December 2002, p41

Nutritional Facts

1 serving (1 each) equals 78 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 186 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

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