Herbed Batter Rolls Food

HERBED DINNER ROLLS

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.

HERBED ACCORDION DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

HERBY BUTTER DINNER ROLLS

Steps:

• Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
• Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
• Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.

BUTTER HERB GLAZE FOR DINNER ROLLS

Steps:

• Mix together and brush over rolls. Heat rolls at 400 degrees for about 5 minutes. The rolls come out crispy on outside and soft on inside. Covers about 2 dozen rolls.

ONION HERB ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix the milk, salt, and sugar in a small saucepan and plop in the margarine. Heat until almost boiling, stir, and remove from heat.
• Add the onion and garlic to the liquid mixture and let cool.
• Mix flour with herbs. Remember, mixing the herbs and flour separately ensures an even mixture of herbs into the dough.
• Dissolve the yeast in the water in a large bowl, and add milk mixture (should be around room temperature) and flour mix. Stir well.
• Let the dough rise, covered, for about 45 minutes.
• Plop spoonfuls of the dough onto a greased pan, making about 12 rolls. Bake for about 20 minutes, until tops are browned. Remove from oven.

BUTTER-HERB GLAZE MIXTURE FOR DINNER ROLLS & BREAD

Steps:

• Combine all ingredients in order given.
• Brush on bread or dinner rolls while they are baking.
• Also makes an excellent dipping sauce for bread as well as seafood and fish.