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.
|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|
- 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.
- 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.
- 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).
- Brush rolls with beaten egg white and sprinkle with coarse salt. Bake until deep golden, about 25 minutes.