HERBED DINNER ROLLS
After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself. -Dana Lowry, Hickory, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 rolls.
Number Of Ingredients 10
Steps:
- In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH HERB SPOON ROLLS
Soft and tender dinner rolls with the wonderful smell of fresh herbs - a great addition to a bread basket to accompany your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly grease 24 regular-size muffin cups with shortening or cooking spray.
- In large bowl, stir together yeast and warm water. Let stand 5 minutes. Stir in remaining ingredients. Spoon batter into muffin cups, filling three-fourths full.
- Bake 20 to 22 minutes or until golden brown. Remove from pans to cooling racks. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg
FRESH HERB SPOON ROLLS
Make and share this Fresh Herb Spoon Rolls recipe from Food.com.
Provided by scarley
Categories Breads
Time 32m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
- 2. Bake at 400° for 20 to 22 minutes or until golden brown.
Nutrition Facts : Calories 275, Fat 12.4, SaturatedFat 7.5, Cholesterol 48.1, Sodium 619.3, Carbohydrate 35.6, Fiber 1.4, Sugar 4.4, Protein 5.2
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
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