Herb & Onion Rolls
Herb & Onion Rolls
(10)
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| dairy free | |
| Hands-on time: | |
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| Total time: | |
| Yield: | 12 to 24, depending on size |
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
- 2 ½ teaspoons instant yeast
- 2 tablespoons minced dried onion
- 1 teaspoon herbes de Provence
- 2 tablespoons olive oil
- 1 cup lukewarm potato cooking water (water in which potatoes have been boiled)*
- *Reduce the salt in the recipe by 1/8 to 1/4 teaspoon if the potato water tastes salty. No potato water? See tip below.
Directions
1) Combine all of the ingredients, and knead to make a smooth, soft dough. Use your hands, a mixer, or a bread machine set on the dough cycle. The dough will be quite sticky, and probably won't clear the sides of the bowl; that's OK. It'll firm up a bit as it rises.
2) Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.
3) Gently deflate the dough. Decide what shape and quantity of rolls you want to make: divide the dough into 24 pieces (for small rolls); 16 pieces (for medium rolls); 12 pieces (for large rolls), or 36 pieces (for cloverleaf rolls).
4) For large stand-alone rolls: Shape the 12 pieces of dough into rounds, and space a couple of inches apart on a parchment-lined or lightly greased baking sheet.
5) For medium pull-apart rolls: Shape the 16 pieces of dough into rounds, and place in two lightly greased 8" round cake pans.
6) For small pull-apart rolls: Shape the 24 pieces of dough into rounds, and place in a lightly greased 9" x 13" pan, in six rows of four.
7) For cloverleaf rolls: Shape the 36 pieces of dough into rounds. Place 3 rounds into the bottom of each cup of a standard-size, 12-cup muffin pan.
8) Cover the pan(s), and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat your oven to 350°F.
9) If you're topping the rolls with seeds, combine 1 egg white with 1 tablespoon cold water. Gently brush over the tops of the risen rolls, and sprinkle with seeds; the egg wash will keep them in place. If you're not topping with seeds, brush the rolls with melted butter, if desired; this will help brown their crust, and add buttery flavor.
10) Bake the rolls for 22 to 24 minutes for cloverleafs, or small or medium-sized pull-apart rolls. Bake 25 to 30 minutes for larger rolls. The finished rolls will be a light- to medium-dark brown, depending on what you've brushed them with.
11) Remove the rolls from the oven, and brush them with melted butter, if desired; this will give them great flavor, and a satiny finish.
12) Remove the rolls from the pan, and serve warm. Or cool on a rack, wrap tightly, and store at room temperature for several days. Freeze for longer storage.
Yield: 12 to 24 rolls, depending on size.
Reviews
- 02/18/2012
- I was trying to reconcile the description of these rolls as buttery with the ingredients since there is no butter in the dough. However, these rolls did have a "buttery flavor" which I can only attribute to the butter I brushed on the tops after baking (and I think I only used about 1 tsp for the 12 clover leaf rolls). Great texture and wonderful flavor. I used potato water and the only substitution I made was to use Fines Herbs instead of Herbs de Provence, because that's what I had. I sprayed Pam on the muffin tins and had no problems with sticking. I think apparent versitility of this recipe is one of the things that will bring me back to it again for a variety of occasions.
- 12/05/2011
- Great recipe. Although in lieu of the herbs de provonce blend I used just thyme, rosemary and marjoram. Tasted just as great.
- 11/25/2011
- Phenomenally easy and delicious. I threw in some fresh red onion and the flavor was amazing. I had friends over while they were rising and they asked to stand nearby and smell the dough while I worked it! The long rises mean they're not an impulse bake but they are totally worth the time investment.
11/25/2011- I used a 2:1 ratio of whole-grain spelt to Sir Lancelot (high-gluten) flour. WOW! The rolls were amazingly light and fluffy! The onion and herbs were pretty subtle. Very pleased!
- 11/24/2011
- Absolutely delicious! Texture was perfect and flavor was above average. This was my first time baking this recipe and it was a busy Thanksgiving morning. As I began washing the dishes, I realized my potato flakes were sitting on the counter. I took the already kneaded dough and began to knead the flakes into the dough. Even after this major mishap, they were very, very good.
- 11/24/2011
- These rolls are awesome!!! Used the potato flakes like it suggested. I added some onion powder and garlic powder along with the herbs. Then brushed them with egg wash and sprinkled them with smoked salt before baking. Out of this word, easy, easy to make A++ Thanks again KA
- 11/21/2011
- These are fantastic rolls. SO flakey. I made the cloverleaf shape and brushed them with butter before baking and after baking. For the herbs, I omitted the minced onion and added 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon minced fresh sage and 1 teaspoon minced fresh thyme.The dough is soft and a pleasure to work with. I did have a bit of a problem with my rolls sticking to the muffin tins so I would suggest greasing the pans well. Regardless, I highly recommend this recipe.
- 11/14/2011
- These rolls have a wonderful flavor. Not having any potato water conveniently on hand, I used the 3Tbsp potato flour and water substitution--it turned the water to a porridge consistency. Next time (and believe me, there *will* be a next time very soon) I make these I would just whisk the potato flour into the other dry ingredients and add the water separately. The single cup of water was also not enough liquid, I ended up adding almost another half cup to get the dough right. I also mixed in 1/3 cup of chia seeds as my wife prefers them to the larger flax seeds. I also brushed the tops with a garlic butter before baking. Thanks, KAF!
- 11/13/2011
- This recipe is a keeper. Made a trial of two recipes today, the pumpkin cranberry rolls ( not as good as I hoped for) and these rolls. The herb and onion rolls were definitely a keeper, light an fluffy with just the right herb flavor. Will definitely make again, thanks king Arthur!!
- 11/09/2011
- I made these for supper tonight. The flavor was good but they were a bit heavy. I didn't add all the flour, more like 2 1/2 cups. The kids loved them so I'll be making them again.
You are so right to let the dough speak to you - telling you how much flour it needs! We hope you continue to do this striving for a soft supple dough every time, as well as trying this recipe again. Happy Baking! Irene @ KAF
