These herbed dinner rolls are fluffy, tender, and absolutely irresistible. The addition of herbs elevates these dinner rolls into fragrant and sophisticated rolls for any gathering.
Herbed Dinner Rolls
My great uncle owns an Italian restaurant in Long Beach, CA called La Traviata. Being a foodie runs in the family, I guess. He’s owned his restaurant for as long as I can remember, and they’ve been making the most amazing dinner rolls for as long as I can remember.
I mean, these are the kind of dinner rolls you truly can’t say no to.
Many times I tell myself that I’m not going to spoil my appetite for dinner by eating them, but when faced with the basket of warm rolls, I can never resist.
They’re just so incredibly fluffy and slightly buttery, with just a hint of saltiness. I imagine they taste the way bread does when you break a carb-free diet and bite into your first piece of bread – pure heaven.
This recipe for herbed dinner rolls is a nod to my great uncle’s restaurant rolls.
I wanted to put my own spin on the rolls by adding herbes de provence. While classic dinner rolls are deliciously good, I love that herbed rolls have that wonderful earthy flavor and aroma.
It’s nice to change it up like that every once in awhile.
These rolls are so light and fluffy, and that has a lot to do with the stickiness of the dough. You’ll notice that as you create round balls out of the dough, they’re a bit sticky. It’s not so sticky that it makes things very difficult to handle, but just don’t be tempted to add more flour to your dough.
The herbs in the bread just come alive once these babies start baking; your house will smell fantastic.
When they’re done, feel free to slather them with some butter, or enjoy some cheese and a glass of wine with them, like I enjoy doing.
They’re best served warm, so if you’re making them ahead of time, just pop them in the oven to warm up for about 10 minutes (depending on how hot your oven is).
- 1 tsp pkt active dry yeast, 2 1/4
- 1 tbsp granulated sugar
- 3 tbsp of warm water, 110°F
- 6 tbsp unsalted butter, melted, plus a few more tbsp to brush on top of rolls
- 1 c milk
- 2 c bread flour
- 2 tsp salt
- 2 tbsp herbes de provence
- 1 c all-purpose flour
- sea salt for sprinkling on top, optional
- Proof your yeast by combing the dry yeast with your sugar and warm water. Let this mixture sit for approximately 5 minutes. It will look very frothy when it's ready.
- Meanwhile, melt your butter in a medium saucepan with your milk. Cook until butter has melted and milk is lukewarm. Remove from heat and set saucepan aside.
- Combine your bread flour with your herbes de provence and salt. Now, add your yeast, milk, and herbed flour to your stand mixer's bowl. Use a wooden spoon to combine everything together.
- Stop to add your cup of all-purpose flour in before attaching the hook attachment to your mixer. Knead the dough for about 5 minutes, or until most of the dough has pulled away from the sides of the bowl. Use your wooden spoon to scrape up any bits of dough off the sides and use floured hands to mold your dough into a compact shape.
- Place your dough ball into a greased bowl and roll it around in the bowl so that it's covered in oil. Cover with plastic wrap and let dough rise for 1 hour in a warm, draft-free place (or until dough has doubled in size).
- Use floured hands to transfer the dough from your bowl to a lightly floured surface. Sprinkle a tiny bit of flour over the dough before using a rolling pin to roll it out into a large rectangle. Use a sharp knife to make 5 vertical columns and 4 horizontal rows.
- Take each piece of dough and either roll it into a ball, or pull the edges of each piece of dough outward and then tuck underneath the center to create a ball shape. Place each of these dough balls on a baking sheet that's been properly greased or fitted with parchment paper/silicon mat.
- Cover the sheet with a linen towel and let the dough rise again for 40 minutes. Once they've risen, brush the tops with melted butter and sprinkle a smidgen of sea salt over each (optional).
- Bake at 350°F for approximately 25 minutes, or until the tops are nice and golden. Let them rest on the baking sheet afterward for about 5 minutes before removing.