Ever since I got my Dutch oven, I’ve been making ‘braised-anything’ at least once a week. I used to wonder, what is the ideal match for these dishes? Eureka, bread rolls! It’s even better when there are herbs in them ;-).
Some people like their bread rolls (or dinner rolls) buttery. I personally don’t. I just want them soft and fluffy, and when you heat up the leftovers in the microwave (if there’s any left), it only takes a few seconds and you’re good to go. As if it’s fresh from the oven :-).
These bread rolls are also perfect for salami and cheese. It’s like having those rosemary flavored breadsticks that you normally get as an appetizer in an Italian meal. Only softer :-). I suppose you can use just one type of herb, but I prefer to put a mix of the ones I normally have around (rosemary, thyme, oregano and parsley). They all seem to balance each other out and the result is a slightly fragrant, and less overpowering taste of herbs in each roll.
But wait! That is not all. The best part of these bread rolls are the leftovers. If you’re like me, you would dry them out and use them as breadcrumbs. Without a doubt, these make the best ones because the herbs are already in there. Almost like some ready-made Italian breadcrumbs on hand :-).
Start mixing and proofing now :-).
- 4 cups all-purpose flour
- 2 and 1/4 tsp active dry yeast
- 1/3 cup sugar
- 1 tsp salt
- 1 and 1/3 cup milk
- 1/3 cup unsalted butter , softened
- 3 egg yolks
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
Warm up the 1 cup milk (no more than 120 degrees) and mix the yeast. Set aside for a few minutes, until the yeast is ready (foamy).
Put the yeast mixture in a bowl and add the sugar, butter, eggs and flour. Mix in low speed until the flour is slightly mixed.
Add the salt and the herbs, and increase the speed to medium. Keep mixing until the dough is smooth, roughly 6 to 8 minutes. It is not a sticky dough.
Form the dough into a ball and put it in a greased bowl. Cover with a plastic wrap and set aside. It should be kept in a warm place for the yeast to work properly. I normally keep mine in the oven.
Lightly grease a 9 x 13” baking pan or place a baking sheet on top of it. Set it aside.
Once the dough has doubled (mine took an hour and thirty minutes), take it out of the bowl and start working on it on your counter top.
Cut the dough into 24 equal pieces and roll each piece of dough into a mini ball. Place the rolled ball with the seam side down in the baking pan.
Cover the formed rolls with a plastic wrap or towel to prevent them from drying.
Once 24 rolls have been placed on the baking pan, put it back in the warm place until they have become slightly bigger or puffy (mine took 45 minutes). Make sure that the rolls are still covered by a plastic or a clean towel.
When the rolls are almost ready for baking, heat up the oven to 180 degrees Celsius/375 degrees Fahrenheit.
Brush the rolls with the remaining 1/3 cup of milk to give it a bit of color and shine.
Once the oven is ready, put the baking pan in the middle of the oven and bake them for around 25 minutes or until they turn golden brown in color.
- If you want a darker color on the cooked rolls, use an egg wash instead (one egg and 3 tbsp. of water).
- If you want it more buttery, you can brush it with melted butter once they have finished baking and straight out of the oven.
- Adapted from 'laurainthekitchen.com'