Recipe from Pink Parsley

First of all – the yeast worked for me!! šŸ™‚  No bread machine help required. 

Second – these rolls were really good.  The dough is pretty wet and sticky, which is probably why it’s easiest to put into muffin tins.  But I only have one muffin tin, which isn’t enough, so I decided to roll the dough into 12 balls and make rolls in a pie pan.  Just use lots of flour to prevent massive sticking. šŸ™‚  I just used thyme and parsley, the fresh herbs I had on hand.  You can definitely use whatever sounds good to you.

Ingredients:
4 eggs
2 t kosher salt
4 1/2 t instant yeast
1/3 c sugar
1 c warm milk (105-110 degrees)
8 T butter, melted
4 c bread flour
1/2 c fresh minced herbs (I used thyme and parsley)
1 egg and 1 T milk for egg wash

Directions:
Combine eggs and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until pale yellow and fluffy, about 5 minutes.

Switch to the dough hook, and add the yeast, sugar, milk, butter and flour and mix to form a dough.  Mix in the herbs at low speed until just combined. Cover with plastic wrap, and place bowl in a warm placed until doubled in size, about 2 hours.

Generously butter pie pan.

Punch dough down and pour onto floured work surface.  Split dough into 12 balls and place them in the pie pan, 9 around the edge and 3 in the middle.  Cover with a clean kitchen towel and allow to rise another 45 minutes, until puffy.

Preheat oven to 350 and whisk together the egg and milk.  Once dough has risen, brush with egg mixture.  Bake for 20-25 minutes until golden brown and toothpick inserted into the center comes out clean.  Let cool slightly then remove from pie pan to serve.

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