Friday, August 14, 2015

Soft Herbed Dinner Rolls!

Another busy summer week is under the belt! One of the highlights of the week was the summer steak fry that the "Joy of Christmas" committee holds each year in order to gain sponsorships for the Christmas light show that is held annually in our local park. I helped at the ticket table, wearing my Rudolph antlers, alongside of Shelley in her Santa hat. It was a great, successful evening, though it's hard to believe that we're talking about Christmas already (let alone dressing like Rudolph and Santa!) .......Just yesterday, my daughter was talking about having the family Thanksgiving celebration at her new home......Yikes.....just yikes! We just should NOT be talking about all these things yet.....
But, on that line.....I did take a new herb roll in to work on Wednesday and they were super-good! How good, you ask?  So good that I thought about putting them on the Thanksgiving menu this year! Yikes! Did I just say the T-word? Yes I did and yes, they are that good! And easy too! You'll be certain to enjoy them, whether it's in August or Thanksgiving.....or maybe even at your Christmas feast!

Soft Herbed Dinner Rolls!
This is an “overnight” recipe, which makes it perfect for special occasions – all the work is done the night before – all you have to do is put them in the oven the next day!
1 pkg/Tbsp. Red Star Platinum Instant Yeast
¼ Cup warm water
1 Cup warmed milk
3 ½ -4 Cup unbleached all-purpose flour
3 Tbsp. sugar
2 Tbsp. softened butter
1 tsp. salt
1 egg
1 Tbsp. each: Fresh minced parsley; Fresh minced dill; Fresh minced rosemary; fresh minced chives
1 egg, beaten
1 Tbsp. coarse salt (sea salt; kosher; pretzel)
Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
Divide dough into 12 equal portions and shape into rolls. Place in a greased 9 x 13” pan. Cover and place in frig and let rise overnight. Take the pan out of the frig 2 hrs. prior to baking, removing the covering,  to complete the rise (You may cover the pan lightly with a clean dishtowel so the dough doesn’t dry out)  – for best results, the rolls should fill the pan before baking. Carefully brush the risen rolls with the beaten egg, then lightly sprinkle them with the coarse salt. Bake at 375 until golden, approximately 20-30 minutes. Remove from pan to wire rack to cool. Enjoy!


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