Herbed Dinner Rolls
These Herbed Dinner Rolls are soft and tender, and they're packed with fresh herb flavor. Make a batch for dinner tonight!
Servings: 10 rolls
Calories: 186kcal
Ingredients
For the Dough
- 2½ cups bread flour
- 1¾ tsp active dry yeast
- 1½ Tbsp granulated sugar
- 1 Tbsp chopped fresh thyme
- ½ Tbsp chopped fresh rosemary
- 1 tsp table salt
- 1 tsp Italian seasonings
- ½ tsp garlic powder
- ¾ cup whole milk warm
- 1 large egg yolk
- 4 Tbsp unsalted butter softened
For Topping
- 1 large egg yolk
- 1 Tbsp water
- chopped fresh thyme
- flaked sea salt
Instructions
For the Dough
- Using the bowl of a stand mixer fitted with the dough hook attachment, add all of the ingredients; mix on low speed for 2 minutes. Increase speed to medium and mix for 3-4 more minutes, or until dough is smooth.
- Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 55-65 minutes, or until dough has almost doubled in size.
- Transfer dough onto a lightly floured surface; gently fold the dough to press out the air. Divide the dough into 10 equal pieces (~2 oz. each). Shape each piece into a tight ball and place in a 10” cast iron skillet.
- Spray tops of dough with nonstick baking spray and cover lightly with plastic wrap. Place pan in a warm location for 35-40 minutes, or until dough has almost doubled in size.
- Preheat oven to 400°F.
For Topping
- Using a small bowl, whisk together the egg yolk and water. Brush the tops of the rolls with this egg wash.
- Sprinkle tops of rolls with chopped fresh thyme and coarse sea salt.
- Bake rolls for 14-16 minutes, or until tops are golden brown in color.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 243mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
