Herbed Dinner Rolls
Total TimePrep: 20 min. + rising Bake: 15 min.
- 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.
Editor's NoteWe recommend you do not use a bread machine's time-delay feature for this recipe.
Nutrition Facts1 each: 112 calories, 2g fat (1g saturated fat), 17mg cholesterol, 166mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.
Jul 6, 2018
Wonderful addition to my bread making. I also used the recipe to make the rolls without herbs, and very happy with them, too.
May 18, 2018
Actually made this recipe into two loaves of bread and in the food processor. The choice of herbs give this bread a wonderful flavor and give your kitchen and house a wonderful aroma!! Mixed all ingredients in food processor, split into two and let rise. Needs to cook a tad longer than if rolls. Very versatile recipe and delicious!!
Dec 9, 2016
These rolls are absolutely scrumptious! The herbs in them can be altered to your taste, and they add a subtle, but pleasant surprise!
Nov 26, 2016
Made these for Thanksgiving dinner. Will definitely make again. They made great slider rolls for leftover turkey sandwiches!
Jan 23, 2016
Fabulous all purpose roll recipe!
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.
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!
Apr 25, 2015
These were awesome and easy to make. The rolls are great for sandwiches the next day. Definitely a keeper!
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.
Apr 2, 2015
Delicious! They reheated beautifully, too. I will definitely be making again.
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