Description
Soft and flavorful herbed dinner rolls infused with basil, oregano, thyme, and rosemary. These fluffy rolls are perfect for serving alongside any meal, with a golden crust and optional parmesan topping for an extra savory touch.
Ingredients
Scale
Dough
- 1 cup water
- 2 tablespoons butter (softened)
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon dried rosemary (crushed)
- 3 1/4 cups bread flour
- 2 1/4 teaspoons active dry yeast
Topping (optional)
- Additional butter (melted)
- Parmesan cheese
Instructions
- Prepare Dough: In a bread machine pan, add the water, softened butter, egg, sugar, dried basil, oregano, thyme, crushed rosemary, bread flour, and active dry yeast in the order recommended by your bread machine manufacturer. Select the dough setting. After about 5 minutes of mixing, check the consistency of the dough; add 1-2 tablespoons of water or flour if necessary to achieve a smooth, elastic dough.
- Shape the Rolls: When the bread machine cycle is complete, turn the dough out onto a lightly floured surface. Divide the dough into 16 equal portions and shape each into a smooth ball.
- Second Rise: Arrange the dough balls 2 inches apart on greased baking sheets. Cover the pans and let the dough rise in a warm place until doubled in size, approximately 30 to 45 minutes.
- Bake: Preheat your oven to 375°F. Bake the rolls for 12 to 15 minutes or until they are golden brown on top.
- Optional Finish: If desired, immediately brush the hot rolls with melted butter and sprinkle with Parmesan cheese for added flavor and a beautiful finish. Transfer the rolls to wire racks to cool completely.
Notes
- Check dough consistency during initial mixing; adjust water or flour as needed for a smooth dough.
- Allow rolls to fully rise before baking to ensure a light, fluffy texture.
- Brushing with melted butter after baking adds moisture and flavor.
- Parmesan cheese topping is optional but adds a nice savory crust.
- These rolls freeze well; store cooled rolls in an airtight container for up to 3 months.
