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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 large 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 complete, 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

Reviews for Herbed Dinner Rolls

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 23, 2016

"Fabulous all purpose roll recipe!"

MY REVIEW
Reviewed Jan. 6, 2016

"Tried the recipe twice. First time, made the dough, then per DH let it sit in the fridge overnight. Don't do that!!! The dough rose in the fridge, and when I divided it, it did not rise again. Got little nuggets. Second time, followed the instructions to the tee, without adding the butter and salt at the end. The rolls rose beautifully, had great texture, but were a little too yeasty and spicy for me. I actually deleted the recipe from my repertoire. Fortunately I froze the remaining rolls from the second batch and served them tonight with a fish soup that called for bread or rolls. These fit the bill. After defrosting them slightly, I heated them in the warming oven while the soup cooked and they went perfectly with the meal. DH thought they were wonderful for any dish that needed an extra pop of flavor in the bread. So . . . will probably keep a supply of these on hand in the freezer."

MY REVIEW
Reviewed Dec. 29, 2015

"Love these rolls. Occasionally I omit the spices and brush with butter before going into the oven. Adding a mashed potato makes them extra fluffy-soft. :) thank you for this recipe!"

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."

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