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Overnight Soft Herb Rolls

Photo: Leigh Beisch; Styling: Dan Becker
Yield Serves 12 (makes 1 dozen)
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.

Ingredients

  • 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

Nutrition Information

  • calories 192
  • caloriesfromfat 18 %
  • protein 5.5 g
  • fat 3.8 g
  • satfat 2 g
  • carbohydrate 33 g
  • fiber 1.2 g
  • sodium 604 mg
  • cholesterol 32 mg

How to Make It

  1. 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.

  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 9- by 13-in. pan.

  3. 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.

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

  5. Note: Nutritional analysis is per roll.