Herb Bread Rolls
These are delicious, super easy rolls you can make tonight or make the pre-ferment tonight and finish the dough tomorrow. Use fresh herbs of your choice for great flavor. My favorite herbs to use are fresh thyme, rosemary, garlic, and lemon olive oil. Don’t be afraid to experiment with different flavors of olive oil or try some dried herbs. This recipe is so easy you can take the time to find the combination of herbs and olive oil you like. Please note that the instructions are for either hand mixing or for a mixer.
Herb Bread Rolls – 8 rolls or 1 loaf
3.5 t active dry yeast
1.5 c luke warm water (105 – 115 degrees F)
1 lb (plus some extra) bread flour
2 t salt
2 T olive oil
2 T fresh thyme, finely minced
1 T fresh rosemary, finely minced
1 clove garlic, finely minced
1/3 c parmesan cheese, finely grated
1/4 t fresh cracked black pepper
Sprinkle the yeast over the warm water and let proof – when the yeast begins to float on top and appears creamy.
Stir in half the flour with a wooden spoon to make a smooth paste. At this point you can cover the bowl with plastic wrap and set it in a very cool place over night (I place it in the garage during the colder months) or continue with the instructions. If you are continuing: cover and let rest at room temp until large bubbles are forming and the “batter” has doubled in size. If you let it rest overnight – allow it to come to room temp for about 1 hour before proceeding.
Add the remainder of the flour, salt, olive oil, thyme, rosemary, garlic, black pepper and parmesan cheese. Knead the dough for 10 minutes by hand or 7 minutes by machine.
This is more of a feel than relying on the time. You may have to add additional flour also. Your dough is ready when it is smooth and slightly tacky.
This is sticky. The dough will leave residue on your fingers.
This is tacky. Little if any dough is left on your fingers.
Oil a bowl and cover the dough with either plastic wrap or a lid and allow to rise until at least double in size.
After the dough has risen, pat it out on the counter and stretch slightly while rolling it. This creates surface tension and results in a higher rise to the finished bread.
If you are making rolls: cut the rope of dough into equal size pieces. Once again, pull the dough down to create a ball and create more surface tension.
Place in an 8×8 lightly oiled oven safe baking dish and let rise again until about double in size.
Bake at 425 degrees F for 20 to 25 minutes or until golden brown. If you are questioning if the bread is done, use a temperature probe and measure the internal temperature. Anything over 185 degrees is considered done.
Remove from oven and brush lightly with olive oil. Serve while warm.
