Overnight Soft Herb Rolls
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Ingredients
  • 1 package active dry yeast
  • 3 Tablespoons sugar
  • 1 teaspoon table salt
  • 1 Tablespoon EACH of minced flat leaf parsley, fresh dill, fresh rosemary, fresh chives
  • 2 Tablespoons melted butter
  • 1 large egg; plus 1 tablespoon lightly beaten egg for brushing on rolls
  • 1 cup milk or half-and-half
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • Coarse salt for lightly sprinkling on top of rolls
Instructions
  1. In large bowl, sprinkle yeast over ¼ cup cool (70 degrees) water. Let stand until dissolved, about 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk. Add 3-1/4 cups of the flour and stir to moisten.
  2. Knead dough on a lightly floured board until elastic and not sticky, about 15 minutes, adding rest of flour if needed to prevent sticking. Shape into 12 equal-size balls and place in a well-buttered pan, 9-by-13-inches.
  3. If making overnight rolls, do not let rise, but immediately cover pan airtight with plastic wrap and chill up to 1 day.* Or if you prefer to bake right away, cover rolls with a tea towel and let rise until doubled, about 1 hour. After rolls have doubled, heat oven to 350 degrees F. Brush rolls with the beaten egg and sprinkle lightly with coarse salt. Bake until golden, 20-24 minutes.
  4. *For overnight rolls, remove chilled rolls from refrigerator and remove plastic wrap. Cover with a tea towel and let rise until doubled. Brush rolls with the beaten egg and sprinkle lightly with coarse salt. Bake until golden, 20-24 minutes. Serve warm.
Recipe by The Culinary Cellar at https://theculinarycellar.com/overnight-soft-herb-rolls/