Recipe

Overnight Soft Herb Rolls

Name: Overnight Soft Herb Rolls
Yield: 12 rolls
Ingredients: 1 package active dry yeast (about 1 Tbsp); 3 Tbsp sugar; 1 tsp table salt; 1 Tbsp flat-leaf parsley — minced; 1 Tbsp fresh dill; 1 Tbsp chives; 1 Tbsp rosemary; 2 Tbsp butter — melted; 1 large egg plus 1 Tbsp lightly beaten egg, divided; 1 cup milk or half-and-half; 3 1/2 to 3 3/4 cups all-purpose flour; About 1 Tbsp coarse salt

Shared by Erin

Yield: 12 rolls

Ingredients

1 package active dry yeast (about 1 Tbsp)
3 Tbsp sugar
1 tsp table salt
1 Tbsp flat-leaf parsley — minced
1 Tbsp fresh dill
1 Tbsp chives
1 Tbsp rosemary
2 Tbsp butter — melted
1 large egg plus 1 Tbsp lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 Tbsp coarse salt

Instructions

1
In a large bowl, sprinkle yeast over 1/4 cup cool (70°F) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.
2
Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9x13 inch pan.
3
Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°F. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.