Photo: Leigh Beisch; Styling: Dan Becker
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per roll.

Lark Creek Inn, Larkspur, California

Ratings & Reviews

tinysandwiches's Review

December 04, 2008
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!

LindaJK's Review

December 01, 2008
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.

helengirl1234's Review

November 17, 2012
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!

2mchpn's Review

November 24, 2011
I've made these two thanksgivings in a row and they are the best rolls and the biggest hit of the meal!

Memers's Review

November 08, 2010
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. :)

JenTruesdell's Review

November 14, 2009
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.

Calif2Tenn's Review

July 11, 2009
I have made these several times and they get rave reviews everytime! They are simple to make and really convenient for Sunday dinners.

SaraBusse's Review

April 12, 2009
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.

mblackmun's Review

January 03, 2009
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.

aerehead's Review

November 24, 2008
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?