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Italian Herb Dinner Rolls

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Italian Herb Dinner Rolls

½ cup warm water(110℉)

2 teaspoons granulated white sugardivided

1 tsp active dry yeast(traditional yeast)

¾ cup warm water(110℉)

2 tablespoons salted buttermelted

¼ cup Grana Padano cheese or parmesan cheeseshredded

1 tsp salt

1 tsp dried thyme

½ tsp dried basil

½ tsp dried oregano

½ tsp garlic powder

½ tsp onion powder

2 ½ cups all-purpose flourup to 2 3/4 cup

Stir 1 teaspoon of sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together ¾ cup of warm water, melted butter, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, garlic powder, and onion powder.

Whisk in the yeast mixture once it is bubbly, then add 2 cups of flour and the cheese and continue stirring while adding about another ½ cup of flour.

Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth, and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for 1 hour. The dough should double in size.

Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 8 equal pieces - 16 pieces in total. Form each piece into a bun and place them on the prepared baking sheet. Cover and let rise in a warm place again for 30 minutes. Preheat the oven to 350℉ while the buns finish rising.

After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!

Nutrition

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Tips & Tricks (5)

Bloom Your Yeast Properly 🧫
Dissolve yeast with a pinch of sugar in warm water (110°F) for 5-10 minutes until foamy—this ensures active fermentation and lighter, airier rolls.
Toast Dried Herbs First 🌿
Lightly toast the oregano, basil, and thyme in a dry pan for 30 seconds before mixing into the dough to intensify their aromatic oils and deepen flavor complexity.
Use Grana Padano Over Parmesan 🧀
Grana Padano has a sweeter, more delicate flavor than Parmigiano-Reggiano; grate it finely and reserve half for sprinkling on top before baking for enhanced crust texture and taste.
Proof in a Warm, Humid Environment 💨
Place rolls in a proofing box or turned-off oven with a bowl of hot water to create consistent warmth and humidity, resulting in perfectly risen rolls without overproofing.
Brush with Compound Butter Before Serving 🧈
Mix softened butter with fresh minced garlic and a touch of dried herbs, then brush warm rolls immediately after baking for restaurant-quality flavor and glossy finish.