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Overnight Soft Herb Rolls





Yields
Serves 12 (makes 1 dozen)

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.

Overnight Soft Herb Rolls




Photo: Leigh Beisch; Styling: Dan Becker
 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step

Step 5
5

Note: Nutritional analysis is per roll.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 192Calories from Fat 18
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 2g10%
Cholesterol 32mg11%
Sodium 604mg26%
Total Carbohydrate 33g11%

Dietary Fiber 1.2g5%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.