Brown-and-Serve Dinner Rolls

Yield

24 dinner rolls.

Ingredients

• 4.5 cups (540 g) all-purpose flour
• 2 & 1/4 teaspoons (1 envelope) instant yeast
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons each: dried rosemary, dried basil, & dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3/4 cup milk
• 3/4 cup water
• 1/4 cup unsalted butter

Steps

1. Combine flour, yeast, sugar, herbs, and salt in a large mixer bowl.
2. Heat the milk, water, and butter until the butter is completely melted and the mixture reaches 120-130 °F.
3. Stir the milk mixture into the flour mixture until a shaggy dough starts to form.
4. Using a stand mixer fitted with a dough hook, knead for 8-10 minutes until smooth and elastic. Oil the bowl then cover and let rest for 10 minutes.
5. Turn dough out onto a well-floured surface. Pat down the dough then divide into 24 equal pieces. Shape each into a smooth, round ball. Place the balls in a greased 9-inch round cake pan or greased standard muffin pan.
6. Preheat oven to 275°F.
7. Cover the dough and let it rise in a warm place until almost doubled, about an hour.
8. Bake in preheated oven for 20 to 25 minutes, or until the rolls have just changed in color. Cool in the pans for 20 minutes, then remove from the pans to a wire rack to cool completely.
9. Place the cooled rolls in freezer-safe bags or containers. Refrigerate for up to 1 week, or freeze for up to 1 month. (Frozen rolls will need to thaw before baking.)
10. To serve, preheat oven to 400°F. Place the rolls on a baking sheet lined with parchment paper or a silicone liner. Bake 7-9 minutes, or until golden brown.

Source

https://bakeorbreak.com/2018/03/smoked-salt-thyme-brown-and-serve-rolls/