Herbed Dinner Rolls

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Herbed Dinner Rolls

I was craving bread, which happens often, but I was not interested in spending all night making dinner rolls. I searched for a quick dinner roll recipe and I found one here http://www.kleinworthco.com/2016/04/one-hour-dinner-rolls.html.

I was excited to try these “One Hour” dinner rolls, but because it was my first time trying this recipe, one hour turned into an hour and a half of prep work, not including the 15 minute baking time. In spite of the frustration, these ended up being very tasty and worth the effort.

I made a few changes to the recipe, which makes my preparation of these rolls dairy-free and vegan. I used coconut milk instead of water to add richness and I used vegetable shortening instead of the butter.

I also added rosemary and oregano to the dough to go with our Italian-themed dinner, but you can add whatever you want. This recipe is a nice canvas for flavor. I did run into trouble with the moisture of the dough. The recipe calls for 4 cups of flour, but my dough ended up being way too sticky, so I added a bit more until the dough was workable.

After the dough was risen, I split the dough and made 20 balls. I brushed the rolls with olive oil and sprinkled salt and some more of the rosemary and oregano on top and let them rise for an additional 15 minutes.

The rolls baked for 15 minutes at 400 degrees, then I placed them under the broiler for 2 minutes so that the tops got brown and toasty.

The rolls were a success even though I did not get the rise or the texture that was pictured on the recipe’s website at all. These were more dense, kind of like the Cheddar Bay Biscuits at The Red Lobster, but also tender and flaky. Next time, I could try using brand new yeast, kneading the dough a little bit longer and adjusting the rising time to get the height that was advertised, but I am certainly not complaining.

Check out the recipe below and tell me what you think!
XOXO

Herbed Dinner Rolls

Serves 20
Prep time 1 hour, 30 minutes
Cook time 15 minutes
Total time 1 hour, 45 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Bread, Side Dish
Misc Serve Hot
Website Kleinworth & Co.
Quick dinner roll recipe for bread that is a cross between Red Lobster's Cheddar Bay Biscuits and Macaroni Grill's Rosemary Bread.

Ingredients

  • 1.5 cups coconut milk
  • 1 tablespoon yeast
  • 2 tablespoons sugar
  • 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 4 cups all purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary

Directions

Step 1
Heat the coconut milk in the microwave until warm, not hot, and pour into a large mixing bowl.
Step 2
Add in the sugar and the yeast to the warm milk and let sit until the yeast proofs (about 5 minutes).
Step 3
Add in the 3 cups of the flour, salt and shortening and mix well. Add in the dried oregano and the dried rosemary.
Step 4
Add in the rest of the flour until the dough is workable but not too dry. Knead with a mixer or wooden spoon for five minutes or until smooth.
Step 5
Cover with plastic and let the dough rise for 20 minutes.
Step 6
Punch down the dough and roll the dough into 20 rolls. Place in two greased round pans and let rise for an additional 15 minutes. Brush the rolls with olive oil and sprinkle salt and a bit more of the herbs on top of each roll. Preheat the oven to 400 degrees Fahrenheit.
Step 7
Place the rolls in the oven and bake for 15 minutes. Turn the oven to broil (Low) and brown the top of the rolls for two minutes.
Step 8
Brush the rolls with olive oil as they are removed from the oven and serve hot.

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