HERBED DINNER ROLLS

Herbed Dinner Rolls image

Provided by Jan W

Time 3h

Number Of Ingredients 12

2-1/4 tsp active dry yeast
1 Tbsp sugar
1 c warm water, 103-105°f
1 c milk @ room temp
2 eggs
2 tsp salt
2 Tbsp butter @ room temp
3/4 c chopped fresh parsley (either flat or curly leaf)
1/2-3/4 c chopped fresh chives
5-6 c bread flour
1 egg white
2 Tbsp water

Steps:

1. Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
2. Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer. NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
3. Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading** Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
4. Grease two 13" x 9" baking pans. Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
5. Preheat oven to 350°F. In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls. ***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
6. Bake about 30 minutes, or til golden. Let cool on rack.