Sea Salt and Herb Dinner Rolls

Yield

12 individual rolls.

Notes

• Watch the baking time. Take them out right when they’re golden so they don’t dry out.
• Resist the temptation to use whole-wheat flour. The resulting roll is too mealy.

Ingredients

• 3 cups (385g) bread flour
• 2 teaspoons instant yeast
• 2 tbsp (25 g) granulated sugar
• 2 teaspoons each: dried rosemary, dried basil, & dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup (240 mL) whole milk, warmed to about 110°F
• 1 large egg, at room temperature
• 2 tbsp (30 g) unsalted butter, melted and slightly cooled
• Melted butter, for topping
• Sea salt, for topping

Steps

1. Combine flour, yeast, sugar, herbs, garlic powder, and salt in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer running on low, add the milk, melted butter, and egg. Increase the speed and mix until all ingredients are combined. The dough should be thick yet soft and only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, add more flour 1 tbsp at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
2. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into an oiled bowl. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours.
3. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet or 9” x 13” pan.
4. Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it’s amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.
5. Preheat oven to 350°F (177°C). Bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm.
6. Cover leftover rolls and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Recipe Notes

You can use finely chopped fresh herbs instead, I would increase to 1 tbsp each. Play around with the amounts of herbs you use. These amounts produce a highly flavored herb roll.

Make-Ahead Notes

After dough has risen for two hours in step 2, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 3. Or, freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 3.

Source

https://sallysbakingaddiction.com/sea-salt-herb-skillet-rolls/