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Herbed Dinner Rolls Recipe
Herbed Dinner Rolls Recipe photo by Taste of Home

Herbed Dinner Rolls Recipe

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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. —Dana Lowry, Hickory, North Carolina
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 16 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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.
Originally published as Herbed Dinner Rolls in Quick Cooking September/October 2004, p28

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.

Reviews for Herbed Dinner Rolls

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 25, 2015

"These were awesome and easy to make. The rolls are great for sandwiches the next day. Definitely a keeper!"

MY REVIEW
Reviewed Apr. 6, 2015

"I don't have a fancy machine although I do have a machine that simply kneads, so I used that. My eleven guests liked them and ate 27 out of the 32 I had made! But I think I would do as the previous reviewer did in her "traditional" way and let it rise, punch down and let rise again and then bake. I had only let it rise once. I suspect they would have been lighter had I done it twice. I also dissolved the yeast in the 1 cup of warm water before adding it.

I didn't double the recipe. I just did one batch after another using ingredients I had measured ahead of time."

MY REVIEW
Reviewed Apr. 2, 2015

"Delicious! They reheated beautifully, too. I will definitely be making again."

MY REVIEW
Reviewed Mar. 31, 2015

"These were very good! I used 2 tsp of Italian seasoning instead of the variety and a muffin tin to cook them so I reduced the temp to 350 and cooked for 15 min. Ended up with 12 pretty big muffin/tolls. Very light and fluffy!"

MY REVIEW
Reviewed Mar. 29, 2015

"Simple to make and good to eat."

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