Posted by: Deana | November 30, 2008

Overnight Soft Herb Rolls

Since we didn’t have room in the fridge for these to sit overnight, I made them the morning of Thanksgiving and they were quite good.  The recipe makes 12 rolls, but they are pretty huge.  Since there’s already a lot of filling food on Thanksgiving, next year I think I’ll make 24 small rolls.

This recipe is from the November 2008 issue of Sunset Magazine, pg 83.

Overnight Soft Herb Rolls

  • 2¼ tsp. yeast
  • 3 T. sugar
  • 1 tsp. salt
  • 1 tsp. each: minced flat-leaf parley, fresh dill, chive, and rosemary
  • 2 T. melted butter
  • 1 large egg, plus another egg beaten
  • 1 cup mild (We use lactose free milk)
  • 3½-3¾ cups all-purpose flour
  • About 1 T. coarse salt

In a large bowl, sprinkle yeast over ¼ cup cool (70º) water.  Let stand until dissolved, 5 minutes. (I use a spoon to stir in the yeast until it’s dissolved.  Then I let it sit for 5-10 minutes until it gets foamy) Stir in sugar, salt, herbs, butter, whole egg, and milk; add 3¼ cups flour and stir to moisten.

Knead dough on a lightly floured board until eleastic and not sticky, 15 minutes; add flour as needed to prevent sticking.  Shape into 12 (24) equal balls; place in a well-buttered 9- by 13-in. pan.

Let dough rise in a warm place until doubled, 45 to 60 minutes.  Meanwhile, preheat oven to 350º.  Brush rolls with beaten egg and sprinke with coarse salt. (I used sea salt; I have one with an adjustable grinder for coarse and fine) Bake until deep golden, 25-30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day.  Proceed with step 3.

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