Friday, November 7, 2008

Herbed Batter Rolls

I got a chance to make my first homemade rolls yesterday. They turned out great! I was so happy. They were light, flaky and had just the right amount of a herby-ness taste to them. :) I got the recipe off of, but tweaked it a bit to make the rolls taste a bit more flavorful.


2 tablespoons active dry yeast
2 cups warm water
1 heaping teaspoon sage
1 heaping teaspoon dried tarragon
2 teaspoons rosemary
1/4 heaping teaspoon ground nutmeg
1/4 cup sugar
2 teaspoons salt
2 eggs
1/4 cup butter, cut into small pieces
4-1/2 cups flour, divided


1. In a large mixing bowl, dissolve yeast in warm water. Add the sage, tarragon, nutmeg, rosemary, sugar, salt, egg, butter and 2 cups of the flour. Using a wire whisk, beat until smooth. Stir in remaining 2 1/2 cups of flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume (for a warm place to let the dough rise that's out of the way, try filling a casserole pan with hot water, put it on the bottom rack of the oven, then put your covered bowl of dough on the top rack, closing the door and turning the oven light on.)

2. Deflate batter by stirring with a wooden spoon. Lightly grease two 12 cup muffin pans. With clean, oiled hands, scoop little blobs of dough with your hands into the prepared muffin cups. Fill each cup about 1/2 way full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F.

3. Bake in the preheated oven for 15 to 20 minutes or until golden. Optional: About 10 minutes into baking, brush melted butter over the tops of the rolls to give them a shiny and buttery look. Resume baking.

Enjoy your delicious, quick and easy rolls! They are perfect paired with soups on a chilly day, which are in abundance at this time of year - so get baking!

1 comment:

Anonymous said...

Sounds yummy. I like, very useful!