Buttery Herb Dinner Rolls
Does anyone else feel like everyday is bread day? Well, it may not be but life would be better if it was! I can never seem to resist some warm bread straight from the oven, especially with some creamy butter. As we roll into the holiday season, it seemed only right to whip up these “Buttery Herb Dinner Rolls”. These rolls are soft, fluffy, and so herbaceous. They pair perfectly with any dish you plan to serve. You know you’ll be seeing these at my family’s table! Get your hands on these ASAP because they are sure to disappear quick!
- 15 Rolls
- Prep time: 3 Hours|Cook time: 25 Minutes|Total time: 3 Hours 25 Minutes
- Use mixer with dough hook and whisk together the warm milk, yeast, and 1 TBS sugar. Cover with plastic wrap and allow to rest for 5 minutes.
- Mix in 1 TBS sugar, egg, unsalted butter, salt, and 1 cup flour. Whisk for 30 seconds. Add in remaining 2 cups flour, garlic powder, dried rosemary, and dried thyme and mix for about 2 minutes until dough starts to come together.
- Lightly flour surface and knead dough by hand for another 2 minutes. Grease a clean large bowl with nonstick spray and place in dough ball. Coat all sides of the dough with the oil from bowl. Cover with plastic wrap and allow to sit in a warm environment for about 2 hours until doubled in size.
- Once dough has finished rising, punch it down. Use a bench scraper to divide dough into 14-16 equal size balls. Grease a 9x13 baking pan, arrange dough balls, and cover with plastic wrap. Place pan in a warm area and allow to rise for a second time for 1 hour.
- Preheat oven to 350 degrees and arrange oven rack to a lower position. Bake for 20-25 minutes until golden brown, making sure to rotate the pan halfway through baking.
- While dinner rolls are warm, brush tops with salted butter. Devour!