Time: 1 3/4 hours. These rolls are so good, we could eat a dozen. Chef Bradley Ogden created them at the Lark Creek Inn in Larkspur, California.
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons melted butter
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
How to Make It
In a large bowl, sprinkle yeast over 1/4 cup cool (70°) 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.
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 9- by 13-in. pan.
Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step
I made these twice: once with just an hour rise and once with an overnight rise in the refrigerator followed by two hours at room temp before going into the oven -- and the difference was like night and day! The 1-hour rise ones were dense and chewy, tasty enough, but not at all what I wanted. The overnight rise rolls were light and fluffy, with a great soft texture -- even the herb flavor was better! Moral of the story: do not skip the overnight rise!
I tried making them since I know the restaurant that the recipe comes from is outstanding. They are indeed tasty but they are much heavier than the dinner roll that I a usually use. (Butterhorns from the Better Homes and Gardens new Cookbook from the 1960's) I am going to try the recipe again but I will let the dough rise before forming it into rolls and then letting them rise again.
I've made this recipe the last 2 years for Thanksgiving and it's fantastic! Last year I combined it with the pull-apart section of the Chive and Thyme pull-apart rolls recipe in the Nov 2009 Sunset Magazine and it was even better! Makes it a little less dense and you have more buttering surface. :)
Yummy, flavorful, dense, homemade rolls perfect for special occasions. These are not for eating everyday as they are very heavy. They are large rolls too. They went wonderfully with a large pot of homemade soup. They were easy enough to make. I was making other things so the yeast ended up sitting twice as long as the recipe called for and I let the rolls rise for several hours instead of the time suggested. I made sure they were in a very warm environment while rising. I will definitely make them again, but I might try making smaller rolls.
I've made these now for Thanksgiving and Easter and loved them both times. After reading others' reviews, I think I might try the overnight rise next time, but I like the heavier roll personally. Also, I've found that I have to put them in a warm oven to get them to rise, and it's always taken longer than the recipe says.
This is the easiest and best tasting roll recipe ever. You have to try it. I followed the recipe exactly and the results look like it is from a professional baker. They keep for a few days too. You could easily freeze them for laster. I served this at both Thanksgiving and Christmas.
Made these last night for a Thanksgiving Day test run beforehand. Texture-wise, they weren't quite as light and fluffy as I'd hoped for but my kids LOVED them -- 'green specks' and all. Relatively easy to pull together. Plan to make these for T-Day now but I presume if making ahead, you wouldn't form the buns in the pan first (as the recipe reads) but rather just wrap the dough ball airtight and refrigerate until ready to form the buns and allow to rise. Anyone think differently?
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