Buy rolls when you can make these with minimal effort? I think not!
Herbed Dinner Rolls
- 5 cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp active dry yeast (1 packet)
- 1¼ tsp kosher salt
- 1 cup low-fat milk
- ½ cup water
- 1 Tbsp butter or margarine
- ½ cup liquid Egg Beaters or 2 large eggs
- ¼ cup liquid Egg Beaters or 1 large egg, lightly beaten
- 2 Tbsp Parmesan cheese (green can style)
- 2 tsp Italian seasoning blend
- ½ tsp granulated garlic
In a small saucepan heat the milk, water and butter to 120-130° over medium heat. Take off the heat.
In a stand mixer bowl add 2 cups of the flour, sugar, yeast and salt. Turn the mixer on low and add the milk mixture, beating on medium for 3 minutes.
Add in the eggs, beat on high for 2 minutes. Add the remaining flour, beat in and then change to the dough hook. Knead the dough on medium-high for 6 minutes.
Lightly oil a medium mixing bowl and add the dough to it, flipping it to evenly coat with oil. Cover tightly with plastic wrap and let sit in a warm area for 1 hour to rise.
Lightly oil 2 12-count muffin tins.
Punch the dough down and knock onto a lightly floured rolling board. Cut into 24 portions and then each portion into 3 sections. Roll each section into a ball and place 3 balls into each cup.
Brush the roll tops with the remaining egg and sprinkle with the cheese/herbs. Bake for 10 to 15 minutes, until golden brown. Let sit for a couple of minutes and then pop out. Serve warm or let cool on a rack.
Makes 24 rolls.