Herb Rolls - ABM
Submitted by Lekkerbek
Herb dinner rolls use the bread machine for dough, infused with sauteed garlic, onion, oregano, basil, and tarragon. Tear-apart soft rolls baked golden for the dinner table.
YIELD
18 servingsPREP
15 minCOOK
15 minREADY
175 minThe bread machine handles the kneading and first rise, then you shape the dough into 18 rolls and bake them in a hot oven for fresh-from-the-oven softness. Working in two stages like this gives bakery-style rolls without the active-time commitment of fully scratch-made dinner rolls.
The herb step is what sets these apart. Sauteing chopped onion and minced garlic in butter with dried oregano, basil, and tarragon blooms the herb oils before the dough mixes. Without sauteing, the dried herbs stay flat and grassy; bloomed in butter, they release flavor compounds that perfume the entire batch.
Cool the herb mixture completely before adding to the bread pan. Warm butter melts the dough’s structure and can affect yeast activation. Patience here pays off in proper rise.
The 24-inch rope is divided into 18 evenly-sized pieces, then rolled into balls and arranged in muffin tins or a 9×13 pan. Pan-bound rolls (touching) bake into pull-apart soft tear-aways. Cookie-sheet-bound rolls (separate) get crustier on all sides.
Pair with roast chicken, pasta dinners, soups, or a holiday roast for traditional dinner-roll service.
Pro Tips
- Cover the shaped rolls with a clean damp towel during the second rise to keep the surface from drying out.
- Brush rolls with melted butter or beaten egg before baking for golden tops.
- If the second rise is sluggish, place rolls in a turned-off oven with the light on (gentle warmth).
- Eat warm, ideally within an hour of baking. Wrap leftovers and freeze for up to a month.
Variations
- Substitute fresh herbs for dried (use three times the quantity since fresh is less concentrated).
- Add a sprinkle of grated parmesan or cheddar to the dough for cheesy herb rolls.
- Brush warm rolls with garlic butter and chopped parsley for garlic herb dinner rolls.
Ingredients
Directions
In a small skillet, melt the butter.
Add the onion, garlic, and herbs.
Sauté over medium heat until the onion is soft, about 5 min.
Cool to room temperature.
Place all ingredients in the bread pan (including the cooled onion mixture), select Dough setting, press Start.
When dough has risen long enough, machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Gently roll and stretch dough into a 24-inch rope.
For 1½ lb: With a sharp knife, divide dough into 18 pieces.
Roll into balls and place in a greased muffin tin(s), 9” x 13” pan or on a greased cookie sheet.
Cover and let rise in a warm place for 30 to 45 min until doubled.
Bake in 400~ oven 12- 15 min until golden.
Serve warm.
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