Herbed Dinner Rolls

This bread machine recipe is a staple in our home. It comes from Taste of Home’s Quick Cooking magazine September/October 2004. I have the original recipe page torn out and saved in a plastic sleeve. This is Dana Lowry’s prize-winning recipe.

Herbed Dinner Rolls
1 cup warm water
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme, and dried rosemary, crushed (I put equal amounts of these spices in an empty spice container that I repurposed for herbed dinner roll seasoning. That way I just take out 2 teaspoons of the blend instead of tiny amounts from four different containers every time I make them.)
3 1/4 cups bread flour
2 1/4 teaspoons active dry yeast
Additional butter, melted
Course salt, optional

In bread machine pan place the water, softened butter, egg, sugar, salt, seasonings, flour, and yeast in order suggested by the manufacturer. I put them in that exact order.

Select dough cycle. Check dough after 5 minutes of mixing and add flour or water if necessary depending on consistency.

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions and shape each into a ball. Place 2″ apart on a greased cookie sheet. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 for 12-15 minutes or until golden brown. If desired brush with butter and sprinkle with coarse salt. (I rarely do this.) Remove from pan to wire racks to cool. It is noted that if your machine has a time delay feature, it is not recommended for this recipe.

**I pull off amounts of dough, shape it into balls, and place them on a baking stone as seen in the picture. Then I bake at 400 for 15 mins. This makes a beautiful presentation of pull-apart rolls. The individually shaped ones look better in a bread basket.**

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