BUTTERY HERBED DINNER ROLLS
Even if you use an electric mixer to make the dough, you'll have to shape the dough by hand-but it's one of the most fun jobs I can imagine, and it's easy too. Put one piece of dough on the work surface, cup your hand over it, and move it in a circular motion. Relax and enjoy-shaping a tender dough is one of life's natural stress relievers.
Provided by Samantha Seneviratne
Categories side-dish
Time 6h5m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
- Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
- Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
- Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.
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.
HERBED DINNER ROLL MUFFINS
Why settle for refrigerated rolls when it's so easy to make your own? These cheese-topped bites baked in muffin cups are best served warm. -Harrison Carpenter, Longmont, Colorado
Provided by Taste of Home
Time 30m
Yield 8 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, herbs de Provence, baking powder and salt. In another bowl, combine the eggs, buttermilk, and butter. Stir into dry ingredients just until moistened., Fill greased muffin cups half full. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
HERBY BUTTER DINNER ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h20m
Yield 24 rolls
Number Of Ingredients 5
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.
GARLIC-HERB DINNER ROLL WREATH
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.
Provided by Sarah Carey
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
- For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
- To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
- Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end; turn cut-sides up. Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.
- Cover loosely with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.
DOUBLE QUICK DINNER ROLLS
An easy, delicious dinner roll to prepare--no shaping needed. You may want to double the recipe!
Provided by Marian Collins
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
- Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
- Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21.2 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 202.2 mg, Sugar 2.3 g
CINNAMON ROLL MUFFINS
Muffins that taste just like cinnamon rolls.
Provided by Louise Buckles
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
- Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
- Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
- Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 24.2 g, Cholesterol 27.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 155.3 mg, Sugar 12.5 g
HERBED BELL PEPPER MUFFINS
These basil-and-tarragon-scented savory muffins are studded with two kinds of bell pepper. Serve them with chili, ham and bean type soups, Southwestern-style scrambled eggs, or with any type of barbeque.The recipe is from 'Sweet and Savory Muffins" which was in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Melt butter in 10-inch skillet over medium heat.
- Add onion and peppers and cook until tender and beginning to color, stirring frequently,about 7 minutes; cool to lukewarm.
- Whisk sour cream and eggs in medium bowl; stir in onion mixture.
- Combine flour,sugar,baking powder,salt, baking soda and herbs in large bowl; make well in center.
- Add sour cream mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups,filling each 3/4 full.
- Bake until muffins are golden and tester inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes;turn muffins out of pan.
- Serve warm or at room temperature.
Nutrition Facts : Calories 210.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 73.5, Sodium 334.5, Carbohydrate 18.6, Fiber 0.8, Sugar 3.1, Protein 4
FRESH HERB MUFFINS
This is a great savory muffin recipe that I modified from chocolateandzucchini.com. These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even "cheated" on a batch and used 2 Tbs of Gourmet Garden Italian herbs--and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 45m
Yield 12 regular muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350° F and grease a medium-size muffin tin.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
- Pour in the buttermilk, pesto, and parmesan, and whisk again.
- In a small bowl, mix together the flour and baking powder.
- Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
- Add the fresh herbs and goat cheese and stir again to combine.
- Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
- Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.
Nutrition Facts : Calories 96.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 57.8, Sodium 254.1, Carbohydrate 11.3, Fiber 0.5, Sugar 0.8, Protein 4.8
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