Herb and Garlic Rolls

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Hands-on time:
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Yield: 16 rolls

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Wonderfully tasty rolls made with our easy Herb and Garlic Artisan Blend.

Herb and Garlic Rolls

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 rolls
Published: 09/28/2012

Ingredients

Tips from our bakers

  • To make a sandwich loaf, shape the dough into a 9" log, and place it in a lightly greased 9" x 5" loaf pan. Let rise and bake for 25 to 30 minutes, until golden brown. Its internal temperature should register 190°F on an instant-read thermometer.

Directions

1) Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine — until you've made a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour. Or, let the dough go through its first rise in the bread machine.

3) Turn the dough out onto a lightly greased work surface and deflate it gently.

4) Divide the dough into 16 pieces, and roll each piece into a tight ball.

5) Place the balls in two lightly greased 8" round pans — 8 rolls in each. Cover the rolls and let them rise until not quite doubled in size, about 45 minutes.

6) Towards the end of the rising time, preheat the oven to 400°F.

6) Bake the rolls for 20 to 22 minutes, until golden brown. Remove them from the oven, and after 5 minutes transfer them from the pan onto a rack to cool.

Yield: 16 rolls.

Reviews

1
  • star rating 02/09/2015
  • mrmoran from KAF Community
  • Simple and fast. Baked as a loaf. Great crumb. I agree with an earlier review that characterized the flavor as a bit overpowering. Next time, will start with an ounce and a quarter/half of the flavoring. Two ounces was a tad strong for me.
  • star rating 11/27/2014
  • from
  • Tasted good and my family liked them. I used garlic and herb pastes though, because I didn't have the KA seasoning.
  • star rating 07/05/2014
  • jotrue from KAF Community
  • I loved these little rolls! I found them easy to make, great texture and delicious straight from the oven or a day or 2 later for mini sandwiches. I used fresh rosemary and garlic instead of the dry herbs. Thanks KAF Hotline for helping me determine the appropriate amount of fresh herbs to use!
  • 10/12/2013
  • Stefanie from Cambridge, MA
  • I'm a bit confused. I've just started weighing my ingredients instead of using volume....anyway. the recipe calls for 1/2 cup or 2 oz of herb/garlic artisan blend. If 1 cup is 8 oz than 1/2 cup should be 4 oz. It also calls for 3-3/4 cups of flour or 16 oz...isn't 16 oz 2 cups not 3-3/4? I'm dying to make these rolls. Help!!!
    You'll need to keep in mind that not all ingredients will weigh 8 ounces per cup. While water does weigh 8 ounces, flour only weighs 4.25 ounces per cup, and peanut butter weighs in at 9 ounces per cup. ~ MJ
  • star rating 11/19/2012
  • gaitedgirl from KAF Community
  • The seasoning blend is a bit overpowering for my taste. I think people should start out with 1/4 to 1/3 of a cup before going to 1/2 cup as stated in the recipe. The rolls themselves had a good texture and the seasoning was still good, if a bit overwhelming for me at first. I'm hoping that if I have them again tomorrow, the flavor will become a little more toned down. Overall a good recipe and I will make them again.
  • star rating 10/01/2012
  • Lisa Cornely from KAF Community
  • These were a little more time consuming than I expected, but they were good. The garlic flavor was good and not overpowering. I would make these again.
1
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