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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Recipe from Chef Bradley Ogden Ingredients:
1 tablespoon active dry yeast |
3 tablespoons sugar |
1 teaspoon salt |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh dill, minced |
1 tablespoon fresh chives, minced |
1 tablespoon fresh rosemary, minced |
2 tablespoons butter, melted |
1 egg, plus |
1 tablespoon egg, lightly beaten |
1 cup milk, or, half and half |
3 1/2 cups all-purpose flour |
1 tablespoon coarse salt |
Directions:
1. In a large bowl, sprinkle yeast over 1/2 C cool water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg and milk. Add 3 1/4 C 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 and place in a well buttered 9x13 pan.
3. Let dough rise in a warm place until doubled, 45-60 minutes. Meanwhile preheat oven to 350°F Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25-30 minutes.
4. MAKE AHEAD: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to one day. Proceed with step 3.
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