Holiday Dinner Rolls
These homemade holiday dinner rolls are so delicate and beautiful for Christmas. If you don’t want to bother making your own dough you can also purchase Rhodes Frozen Dinner Roll Dough which you can find in almost any grocery store. Simply top with the butter and herbs and cook as directed on the package!
To watch how to make these dinner rolls watch the instagram video below:
Holiday Dinner Rolls
Ingredients
1 cup whole milk, warmed to 110°F (43°C)
2 1/4 tsps instant yeast (1 standard packet - I use Platinum Red Star)
2 tbs granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, room temp
1 tsp kosher salt
3 cups (390g) AP flour or bread flour
Topping
2 tbsps melted unsalted butter mixed with 1 tsp chopped rosemary
Fresh herbs (thyme, rosemary, dill)
Pink Peppercorn
1/4 tsp Kosher Salt
Directions
1. To prepare the dough whisk the warm milk (no warmer than 110°F, yeast, and 1 tbs of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes until small bubbles form around the edge.
2. Add the remaining sugar, egg, butter, salt, and 1 cup of flour.
3. With a dough hook (or wooden spoon), mix on low for 30 seconds, scrape down the sides of the bowl add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet, beat in more flour 1 tbs of flour. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
4. Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface.
5. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a kitchen towel. Allow the dough to rise in a warm space on your counter for 2 hours or until double in size.
6. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.
7. When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared baking pan.
8. Cover shaped rolls with kitchen towel and allow to rise until puffy again, about 1 hour.
9. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.) Brush the tops with meted butter and place herbs delicately on top. Pink Peppercorns are optional. Lightly drizzle with more butter to adhere the herbs. and sprinkle with kosher salt.
10. Bake for 20-23 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
11. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Bread recipe altered from Sally’s Baking Addiction
