Overnight Soft Herb Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 1 3/4 hours. These rolls are so good, we could eat a dozen. Chef Bradley Ogden created them at the Lark Creek Inn in Larkspur, California. Ingredients:
1 package active dry yeast (about 1 tbsp.) |
3 tablespoons sugar |
1 teaspoon table salt |
1 tablespoon minced flat-leaf parsley |
1 tablespoon minced fresh dill |
1 tablespoon minced chives |
1 tablespoon minced rosemary |
2 tablespoons melted butter |
1 large egg plus 1 tbsp. lightly beaten egg, divided |
1 cup milk or half-and-half |
3 1/2 to 3 3/4 cups all-purpose flour |
about 1 tbsp. coarse salt |
Directions:
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.
2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.
3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
4. Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.
5. Note: Nutritional analysis is per roll.
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