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Herb Rolls Recipe

Bring your herb garden indoors (or imagine you have one) with these fragrant rolls.

Preparation: 45 minutes | Rise:  2 hours | Cook:  20 minutes | Serves:  24 rolls

Rolls with Thyme, Rosemary


  • 1 package yeast
  • 1/4 cup warm water (105-115 degrees)
  • 1/4 cup sugar
  • 1 cup milk
  • 1 egg
  • 4 tablespoons butter, melted, room temperature
  • 4 -4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 teaspoons Herbes de Provence (rosemary, marjoram, thyme, savory)
  • Fresh oregano
  • Egg wash with 1 egg and 1 tablespoon water
  • 1 tablespoon olive oil


  1. In a large bowl, combine sugar, water and yeast until dissolved.  Let stand until foamy about 5 minutes.
  2. Combine milk, egg and butter and add to yeast mixture.
  3. Stir in 3.5 cups of the flour, salt, pepper and Herbes de Provence.
  4. Knead dough on a lightly floured surface for about 10 minutes, adding flour if dough sticks to the hands
  5. Spray a large bowl with cooking spray and add dough, turning to coat.  Cover with lightly oiled plastic wrap.   Place in a warm, draft-free place and let rise until doubled, about 1 hour.
  6. Punch down, cover and let dough rise 10 more minutes.
  7. Spray muffin tins with cooking spray. Pinch off about 1 inch pieces of dough and form into a ball.  Place three balls in each muffin tin.  Combine egg and water and brush over top of rolls.  Add fresh oregano leaf to top of roll.  Brush leaf with olive oil.  Cover and let rise until double in size, about 45 minutes.
  8. Preheat oven to 350 degrees.  Bake for 20 minutes or until golden brown.

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