baking · cooking

Holidays 2011: Herbed Dinner Rolls

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.


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