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?
Overnight Soft Herb Rolls
Comments and Reviews 1-10 of 10
aerehead Posted: 11/24/08
LindaJK Posted: 12/01/08
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.
tinysandwiches Posted: 12/04/08
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!
mblackmun Posted: 01/03/09
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.
SaraBusse Posted: 04/12/09
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.
Calif2Tenn Posted: 07/11/09
I have made these several times and they get rave reviews everytime! They are simple to make and really convenient for Sunday dinners.
JenTruesdell Posted: 11/14/09
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.
Memers Posted: 11/08/10
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. :)
2mchpn Posted: 11/24/11
I've made these two thanksgivings in a row and they are the best rolls and the biggest hit of the meal!
helengirl1234 Posted: 11/17/12
i am so happy! i am 11 years old and i printed out this recipe and some more! my parents are totally on board for this! i can't WAIT to taste this!