- 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
- 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 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.
- 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.
Reviews for Herbed Dinner Rolls
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"These were awesome and easy to make. The rolls are great for sandwiches the next day. Definitely a keeper!"
"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."
"Delicious! They reheated beautifully, too. I will definitely be making again."
"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!"
"Simple to make and good to eat."