Publisher Photo
Publisher Photo
My mother was always experimenting with recipes. She had a knack for combining the right ingredients. This is one of my most treasured recipes she shared with me.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried marjoram, parsley flakes and tarragon
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten

Directions

In a small skillet, saute onion and garlic in butter until tender. Stir in herbs; cool. In a food processor, dissolve yeast in warm water. Add the sugar, salt and onion mixture. Add flour; cover and process until dough forms a smooth ball.
Turn onto a 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 1 hour.
Punch dough down. Turn onto a floured surface; divide into 24 pieces. 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.
Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Mom's Dinner Rolls in Best of Country Breads 2000, p72

Nutritional Facts

1 each: 61 calories, 2g fat (1g saturated fat), 14mg cholesterol, 121mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried marjoram, parsley flakes and tarragon
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  1. In a small skillet, saute onion and garlic in butter until tender. Stir in herbs; cool. In a food processor, dissolve yeast in warm water. Add the sugar, salt and onion mixture. Add flour; cover and process until dough forms a smooth ball.
  2. Turn onto a 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 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide into 24 pieces. 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.
  4. Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Mom's Dinner Rolls in Best of Country Breads 2000, p72

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMom's Dinner Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review