Soft Herb Rolls

Inspired by a recipe from Sunset 2008.11 pg 83 To make ahead: prepare but do not let rise; immediately wrap airtight and chill up to 1 day.

Author:Coert Vonk
Yield:12 rolls
Prep time: 00:20
Cook time: 00:25


Sugar and yeast
1 1/4 cups milk, luke warm (320 g), microwave 30s@1500W
3 tbsp. sugar (40 g)
1 tbsp. active dry baker's yeast (11 g)
1 tbsp. flat-leaf parsley (half the amount when using dried parsley)
1 tbsp. fresh dill (half the amount when using dried dill
2 tbsp. rosemary
2 tbsp. butter, melted, microwave 40s@1500
1 large egg, lightly beaten
3 1/2 cups unbleached flour (550 g)
1 tsp. salt (6 g)
1/3 cups unbleached flour (50 g), only if necessary
1 tbsp. egg white, lightly beaten
1 tbsp. coarse salt


  1. In the stand-up mixer bowl, dissolve the sugar in the lukewarm milk and sprinkle with the yeast. Stir in the herbs, butter and egg.
  2. Add 3 1/2 cups of flour and use the dough hook in a stand-up mixer to until elastic and not sticky, about 2 minutes. If necessary add 1/3 cups (50 g) of flour to prevent sticking. Cover with plastic let rise in a warm place until doubled in size, about 40 minutes.
  3. Shape into 12 equal balls, about 78 grams each. Place in a well-buttered 9x13" (20x30 cm) pan. Cover the dough with a plastic bag and let rise in a warm place until doubled in size, about 45 to 60 minutes. Meanwhile, preheat oven to 350°F (175°C).
  4. Brush rolls with beaten egg white and sprinkle with coarse salt. Bake until deep golden, about 25 minutes.