Wednesday, November 14, 2012

Herbed Dinner Rolls

I've been using this recipe for many years now. I found it in Quick Cooking, oh how I miss Quick Cooking. Simple & Delicious is just not as good. It uses too many pre-packaged foods to speed up the process, but enough of my soap box. :) The recipe calls for herbs in the dough, but if you don't want them leave them out. I usually use all purpose flour instead of the bread flour the recipe calls for. And I use kosher salt on top. The buttery, saltiness of the top makes these oh so good.


  • 1 cup water
  • 2 tablespoons butter
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
  • 3-1/4 cups flour
  • 2-1/4 teaspoons active dry yeast
  • Additional butter, melted
  • Coarse salt, optional


  • In a bread machine pan, place the water, butter, egg, sugar, salt,
  • seasonings, flour and yeast in order suggested by manufacturer.
  • Select dough setting(check dough after 5 minutes of mixing; add 1 to
  • 2 tablespoons of water or flour if needed).

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

  • Bake at 375° for 12-15 minutes or until golden brown. Brush with
  • butter and sprinkle with coarse salt if desired. Remove from pans to
  • wire racks. Yield: 16 rolls.

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