Photo: Leigh Beisch; Styling: Dan Becker
Makes 20

Time: 4 hours. Show off your garden herbs with these buttery rolls.

How to Make It

Step 1

In the large bowl of a stand mixer, combine milk, yeast, and sugar. Let stand until yeast softens, 5 to 7 minutes. Add table salt, chives, thyme, 2 eggs, and 1/3 cup butter and mix on low speed with dough hook until blended.

Step 2

Blend in 5 cups flour. Mix on medium until dough is smooth, stretchy, and pulling away from inside of bowl, 10 minutes. Add just enough flour so dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Step 3

Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30- by 9-in. rectangle. Brush with 1 tbsp. butter.

Step 4

Cut dough into 6 long strips, each 1 1/2 in. wide. Stack strips, then cut stack in half crosswise. With a serrated knife, gently cut each stack into 10 portions. Arrange each with a set of edges up in a muffin cup so you see all the layers.

Step 5

Let rise at room temperature, loosely covered, until puffy, 45 minutes. Meanwhile, preheat oven to 350°. Beat remaining egg, then gently brush over tops and sides of rolls. Sprinkle with sea salt.

Step 6

Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack 5 minutes, then gently lift out to racks and serve warm or cool.

Step 7

Make ahead: Prepare through step 4, then wrap loosely with plastic wrap and chill overnight. Allow 1 1/4 hours for second rise.

Step 8

Note: Nutritional analysis is per roll.

Ratings & Reviews

LizzyB2's Review

November 11, 2012
When you eat these be sure to remember there is other great food to eat at dinner! I have made these rolls for the past couple of Thanksgiving dinners. Time consuming but worth it.

TerriSanDiego's Review

November 27, 2009
These were wonderful. We didn't shape the way the recipe called for because it looked so complicated. Instead we shaped them into clovers (three small balls in each muffin cup). Very good.

maz123's Review

November 22, 2011
I used sage and thyme instead and they were a hit. They are quite time consuming but according to everybody it was worth it. I have made these rolls 3 times since i first tried the recipe because the family whose house we went over to the first time I made them has requested them for other holidays we go over to their house.

Courtnay's Review

December 26, 2010
Will be a standard in my recipe file. Had a little trouble stacking six strips of buttery dough. When they tipped over, I separated them into two strips of three and they still made 20 fat rolls. Might sub cheese or other herbs as a variation.