Overnight Soft Herb Rolls
Source of Recipe
Aunt Saunny
Notes: Start these rolls 24 hours ahead, or knead and bake them all in
one day.
Makes: 12 rolls
1 package active dry yeast
1/4 cup cool (70 [degrees]) water
3 tablespoons sugar
1 teaspoon salt
1 tablespoon each minced fresh parsley, dill, chives, and rosemary leaves (or use fresh parsley and substitute 1 teaspoon dried herb for each of the others)
2 tablespoons melted butter or margarine
1 large egg
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups bread flour or all-purpose flour
1 tablespoon lightly beaten egg
In a large bowl, sprinkle yeast over water. Let stand until dissolved, about 5 minutes. Stir in sugar, salt, parsley, dill, chives, rosemary, butter, whole egg, and milk, then stir in 3 1/4 cups flour until moistened.
Scrape dough onto a lightly floured board; knead until smooth, elastic, and no longer sticky, 12 to 15 minutes. Add flour as required to prevent sticking.
Shape dough into 12 equal balls; evenly space in a buttered 9- by 13-inch pan. Let rise as directed in next step or, if making ahead, wrap airtight and chill up to 24 hours, then let rise.
Place pan in a warm place; let dough rise until double, 45 to 60 minutes. Brush with beaten egg; bake in a 350 degrees oven until deep golden, 25 to 30 minutes.
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