Moist and flavorful on the inside with a crusty outer layer, these rolls are the perfect addition to Easter dinner.
Yield: 18
Ingredients:
- 4 eggs
- 2 teaspoons salt
- 4 1/2 teaspoons instant yeast
- 1/3 cup sugar
- 1 cup warm milk (105-110 F)
- 1/2 cup butter, melted
- 4 cups bread flour
- 1/2 cup chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
- Note: if using dry herbs in place of fresh, decrease the amount to 3 tablespoons
- 1 egg, beaten with 1 tablespoon milk
- Whole fresh herb leaves (for topping)
Directions:
- Beat eggs and salt together on medium-high until fluffy, about five minutes.
- Mix in yeast, sugar, milk, melted butter and flour; stir until a dough forms.
- Beat in herbs until incorporated.
- Cover bowl with plastic wrap or towel and let rise in a warm place until doubled in size, about 2 hours.
- Generously butter 18 muffin cups.
- Punch the dough down. Scoop batter into muffin cups, dividing evenly.
- Cover loosely with plastic or a towel and let rise about 45 minutes, until slightly puffed.
- Preheat oven to 350 F. Uncover rolls and lightly brush tops with beaten egg mixture. Gently press a fresh herb leaf or a sprinkling of dry leaves into top of each roll so it adheres.
- Bake 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans a few minutes before transferring to a wire rack.
