Holidays bring out creativity in each and every one of us. Decorations are made to adorn the house, children create posters to express what they feel a holiday is all about and the chef in each home creates not only a warm, delicious and inviting meal but also something new each year.
Thanksgiving is one of those holidays where more herbs and spices are used than any other holiday. Adding some herbs to a homemade dinner roll recipe will just bring out the flavors from the turkey and stuffing out even more. Change the pace this year and bake your own and leave the store brand dinner rolls at the supermarket.
- 3 ½ – 4 cups of flour
- 1 cup milk
- ½ cup of softened butter
- ¼ cup of sugar
- 2 eggs
- 1 tablespoon active dry yeast
- 3 tablespoons of minced herbs (basil, rosemary, thyme or oregano)
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon of water
- Warm the milk in the microwave for about 20 seconds.
- Pour milk into large mixing bowl and stir in the sugar, yeast and salt.
- Once mixed set bowl aside for 5 minutes; the mixture will get a foamy appearance.
- Then add the butter and 1 egg into the bowl and stir on low with a dough hook attachment.
- Gradually add the flour a ½ cup at a time. Continue adding flour until the dough forms and pulls away from the mixing bowl sides.
- Set mixing bowl aside; then cover it with a cheese cloth or clean dish towel.
- Let the dough sit for 1 ½ hours to double in size.
- Take a stick of butter and grease the bottom of a large baking pan or cookie sheet.
- Once the dough has doubled in size, punch it down upon a floured surface.
- Knead the dough with a little flour until it no longer feels sticky.
- Preheat oven to 350’.
- Divide the dough out into 24 sections. Try to make them as even as possible.
- Again on a floured surface roll each section out into a long roll or rope like strip.
- Take each strip and roll into a closed spiral and place on the baking sheet. (12 rolls should fit nicely on each baking sheet)
- Cover the rolls on the baking sheet with a cheese cloth and let sit for 1 hour until doubled in size again.
- When the dough is almost ready to bake beat together 1 egg and the water in a small bowl.
- Using a pastry brush give each roll an egg wash by brushing the surface of them lightly with the egg mixture.
- Bake in oven for 15-20 minutes until rolls are lightly browned.
- Remove trays from oven and transfer rolls to a wire cooling rack.
- Place rolls in a napkin lined bread basket and serve warm.
- Before placing rolled dough on cookie sheets wet the ends of the dough ropes with a little water and pinch the ends gently. This will keep the ends of the dough ropes in place.
- Be creative and make your own shapes. Tie some in knots or follow the shape of a pretzel.
- These rolls are delicious as is or with a little butter.
- Perfect on the side when serving soups, stews, any pasta with sauce dish or meat dish with gravy.
- Divide the dough into 12 long rope strips and made braided bread instead of individual rolls.
- Then again you can place the dough into butter lined baking sheet and let dough cook into a loaf of bread. Make a few slits on top or one down the center before adding the egg wash for a fresh out of the bakery look.
- Finally you can just roll the dough out to ½ an inch in thickness and use a cookie cutter or biscuit cutter to cut out more traditional shapes.
- Rolls can also be rounded too. Just take a small amount of dough about what a medium size meatball would be.
Copyright 2011 Beverly Mucha / All Rights Reserved
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