Herbed Dinner Rolls

 

1 cup milk, warmed to 110°F

2 1/4 teaspoons dry yeast

2 tablespoons sugar, divided

1 large egg

1/4 cup butter, room temperature

1 teaspoon salt

3 cups all purpose flour or bread flour

2 teaspoons each dried rosemary, basil and parsley

1 teaspoons garlic powder 

melted butter for topping

coarse salt

1. in a bowl of a stand mixer, mix milk, yeast and 1 tablespoon sugar. Cover and allow to sit for 5 minutes

2. add remaining sugar, egg, butter, salt and 1 cup flour. Mix well, before adding rest of flour, together with the dried herbs and garlic powder. The dough should pull away from the sides of the bowl. It should be lightly sticky but still manageable. Should this not be the case, add more flour 1 tablespoon at a time

3. grease a large bowl with olive oil. Place the dough in the bowl, and turn it to cover with oil all around. Cover with plastic wrap or a wet kitchen towel, and allow to rise for 1-2 hours

4. when dough has doubled in size, punch it down, and divide the dough in 12-14 pieces. Shape the pieces into balls, and arrange them in a buttered pan or skillet. Cover with a kitchen towel, and allow to rise for 60 minutes

5. bake at 350°F on the lower bottom of oven for 20-25 minutes or until golden brown on top. Remove from oven, brush with melted butter and sprinkle with salt

Rolls will keep for up to 1 week covered in the refrigerator. They can easily  be reheated in the oven

You can also omit the dried herbs and garlic, and brush rolls with a mixture of 2 tablespoons melted butter with 1 tablespoon of honey