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Friday, December 23, 2016

Scratch Baked Herb Dinner Rolls

These turned out so well when I first made them that they’re now in regular rotation at our house. Forgive my little cheat - I hate posting recipes without pictures, but can't find the picture of these rolls - so the picture in use is of my husband's Parker House rolls!

1 tbsp dry yeast
3 tbsp sugar
1 tsp salt
1 tbsp of each: parsley, dill, chives, rosemary (use fresh, chopped)
2 tbsp. melted vegan butter
1 large egg
1 tbsp beaten egg (for wash)
1c plain soy milk
3 1/2- 3 3/4c flour
1 tbsp course salt (for garnish)

Use a large bowl, sprinkle yeast over 1/4c cool water. Let stand about 5 minutes until it dissolves. Stir in sugar, herbs, salt, melted butter, whole egg and milk. Gently add in 3 1/4c flour and stir to moisten.

Knead dough on a lightly floured surface until elastic and not sticky (about 15 minutes). Add flour as needed to keep it from sticking. Shape into 12 equal shaped balls. Place in greased 9x13 pan. Place in a warm location, cover with towel, let rise 45-60 minutes (will double in size).

Preheat oven to 350'. Brush rolls with beaten egg and sprinkle with salt (you can also use more melted butter for this). Bake until deep gold on top, 25-30 minutes.

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