Make-Ahead Herb Dinner Rolls |
Prep time: 2 hours 30 mins
Cook time: 12 mins
Total time: 2 hours 42 mins
- 1 tsp active yeast (1/2 packet)
- 2 tsp sugar
- ½ cup warm water
- 1 tsp salt
- 1 tsp basil
- 1 tsp oregano
- ½ tsp thyme
- 1 egg
- 1½ cups whole wheat flour
- 1 cups all-purpose flour (plus more for kneading)
- ½ cup milk, warmed
- 2 tbsp melted butter
- Add the yeast, sugar and warm water to a mixing bowl and let stand 5 minutes.
- Once poofy, add the salt, herbs, egg, and whole wheat flour. Mix with a dough hook until flour is blended in.
- Add the all-purpose flour, followed by the milk and butter and continue mixing with the hook.
- Add more all-purpose flour ¼ cup at a time while kneading the dough (by hands on a floured cutting board or using the dough hook in the mixer) for 10 minutes and until the dough is not sticky when you touch it. I usually end up adding another 1-2 cups of flour (careful, too much will make your dough dry!).
- Cover with a towel and let rise for 1 hour.
- Punch the dough down, and continue to let rise another hour.
- Form 2-inch balls of dough with your hands and place on a baking sheet.
- Preheat oven to 425 degrees F.
- Brush the dough with olive oil and use a knife to make a slice just slightly below the surface in the center of the dough.
- Bake for 12 minutes, until tops are firm and bottom is golden brown.
- Allow the rolls to cool, then wrap them in aluminum foil and place in Hefty freezer bags. Freeze for up to 1 week before use, then thaw overnight and warm up for 10 minutes at 325 degrees F.
Makes 9 rolls
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/make-ahead-herb-dinner-rolls/
3.4.3174