Every year around this time I start to crave soup. Soup and homemade bread. Although if we’re being fair, I could really eat soup and homemade bread any time of the year.
I’m not a big heavy soup type of person. I prefer things along the lines of minestrone, or veggie and tortellini, or a new soup that I’ll be sharing with you next week. You like that? Anticipation. I know you are just dying to know what type of soup. Right?
Anyway, I like rolls to go along with said soup. My reigning favorite rolls to pair with soup … or really anything … are these honey yeast rolls. But our herbs out back are still exploding and I was looking for something a little different. But not too different. Something herby. See where I’m going with this?
My favorite rolls + lots of fresh herbs = quite possibly my new favorite dinner roll.
On second thought, let’s just say that these are now tied with the plain honey ones.
So make these to go with soup. Or whatever you’re having for dinner. Or just to eat plain, slathered with a smidge of butter. Soft, pillowy dinner rolls packed with fresh herbs. You can’t say no to that. Nope nope nope.
- 1 cup warm water (105 to 115 degrees)
- 2 ¼ teaspoons instant yeast
- ¼ cup honey
- 3 tablespoons olive oil
- 1 ¼ teaspoons salt
- 1 large egg, lightly beaten
- 4 cups bread flour, divided
- ¼ cup mixed minced fresh herbs*
- 2 tablespoons unsalted butter, melted
- sea salt, for sprinkling
- In the bowl of a stand mixer fitted with the paddle attachment, add the water and yeast. Mix for a few seconds to combine. Add in the honey, olive oil, salt and egg. Mix again to combine. Add in 3 cups of the bread flour and mix until the dough forms a cohesive mass. Add in the fresh herbs and mix for a few seconds to incorporate.
- Switch to the dough hook. With the mixer on low speed, slowly add in the remaining 1 cup of the bread flour. Continue to mix on low speed for about 6 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise until doubled in bulk, about 2 hours.
- Transfer the dough to a lightly floured surface. Knead by hand for about 30 seconds. Cover with a kitchen towel and allow to rest for about 10 minutes. Divide the dough into 12 equal sized pieces. Spray a 9x13 inch baking dish with nonstick cooking spray. Shape each piece of dough into a smooth ball and space evenly in the prepared baking dish. Cover with a kitchen towel and let rise again for about 25 to 30 minutes.
- Preheat the oven to 400 degrees. Brush the tops of the rolls with the melted butter, then sprinkle lightly with the sea salt. Bake for about 15 minutes, until the rolls are lightly browned and cooked through.
For the herbs, I used a combination of basil, rosemary and parsley (since that’s what we have in our garden). Feel free to use whatever you prefer. I think thyme would also go great.
Adapted from these honey yeast rolls.