Tuesday, January 19, 2010

Overnight Soft Herb Rolls

This is one of the best dinner rolls I've ever tasted.  They are a heavy roll, hearty, tasty, and unique.  The recipe is from the November 2008 issue of Sunset Magazine.  The rolls are the brainchild of Chef Bradley Ogden, who created them at the Lark Creek Inn, Larkspur, California, in 1995. You can use fresh herbs or dried, but if using dried, use slightly less, since the flavor will be stronger.  The rolls are much better with fresh herbs, though.

The recipe calls for 15 minutes of kneading, and I followed the recipe religiously the first time I made them, kneading for 15 interminable minutes.  But the second time (tonight), I decided to see what would happen if I only kneaded for 5 minutes.  Also, this time, I refrigerated them.  I'll bake them tomorrow morning, and will let you know the results, but I expect the kneading (or lack thereof) won't make a noticeable difference.  Either way, I'll update  this post with the results after I bake them tomorrow.  (UPDATE:  Surprisingly, the rolls raised a little in the fridge overnight.  After taking them out of the fridge, I let them rise on the kitchen counter for an hour. Then I brushed them with egg and sprinkled them with coarse sea salt and popped them in the oven. They came out just fine.  The shortened kneading time doesn't seem to have made a difference.  I think you could also use a bread machine for the kneading.)

Overnight Soft Herb Rolls

1 pkg active dry yeast (about 1 Tbsp)
3 Tbsp sugar
1 tsp salt
1 Tbsp each flat-leaf parsley, fresh dill, chives, & rosemary
2 Tbsp melted butter
1 large egg
1 c milk or half-and-half
3 1/2 to 3 3/4 c all-purpose flour

1 Tbsp lightly beaten egg
About 1 Tbsp coarse salt

1.  In large bowl, sprinkle yeast over 1/4 c. cool (70 degrees) water.  Let stand until dissolved, 5 minutes.  Stir in sugar, table salt, herbs, butter, 1 whole egg, and milk.  Add 3 1/4 c. flour and stir to moisten.

2.  Knead dough on a lightly floured board until elastic and not sticky, 15 minutes.  Add flour as needed to prevent sticking.  Shape into 12 equal balls.  Place in a well-buttered 9x13" pan.

3.  Let dough rise in warm place until doubled, 45-60 minutes.  Meanwhile, preheat oven to 350.  Brush rolls with beaten egg and sprinkle with coarse salt.  Bake until deep golden, 25-30 minutes.

Make ahead:  Prepare through step 2.  Immediately wrap airtight (do not let rise) and chill up to 1 day.  Proceed with step 3.


Patricia Rice said...

Sigh, I do adore yeast rolls, although I gave up kneading for a breadmaker long, long ago. But the need to cut white flour out of my diet has seriously depleted the number of times I make bread at all.

These sound yummy and good with a bowl of soup!

News From the Holmestead said...

Oh, Pat, you're the second person I know who has cut white flour out of their diet. In fact, a friend of mine has cut all wheat out of her diet, which is a very hard thing to do. They eat no processed or boxed foods as a result, because wheat is in EVERTHING.

I suppose one could use a bread machine for making these rolls (that would cut out the kneading) and then take them out and form the rolls for baking. Regardless, these are seriously delicious rolls. I'm pretty sure you could substitute spelt flour for white, too.