Who doesn't love a good dinner roll? Well, if you are anything like me, you might just love them. And I have to say, these Herb Dinner Rolls were excellent and I didn't mange to stop at one. Take a look!
We are just past the half way mark in August, which means soup season is just around the corner. Or is it?
Well, the other day our temperatures plummeted below 25 degrees c, which around here in the summer months is almost unheard of. Not this summer, apparently. On the weather front, we have been having the best summer ever. Most days I can still breath and wear normal clothes with a waistband. Yes, that kind of summer. Mind you, there have been flesh melting days. But I'm trying to not think about those dreadful times.
So with the temperate nearing freezing by Andalucian standards, I decided to make soup. It seemed like the the best idea ever. I was excited. I was thinking about fall. My thoughts were even romanticizing about cosy fires, hot chocolate (spiked I might add!), woollen sweaters, crispy leaves, and even pumpkin pie. I was in my little dream land with the shutters shielding me from the ball of fire in the sky outside and dreaming of crisp fresh air.
I was in my complete happy place, the kitchen. I was home alone, the radio blaring, the tomatoes roasting and the onions simmering. I was even letting my thoughts drift ahead to Thanksgiving and what new dishes I might like to try out this year. You see, every year I like come up with something new to add to that day of feasting. But one thing that remains a staple is my apple pie. And let me tell you it is one worth making and eating. And lucky for all of you readers, I have that recipe coming to the blog shortly. It's my all time favourite pie in the entire world. Yes, it really is that good. Well, I think so. So keep your eyes peeled for that pie.
But before the apple pie, let's get back to my daydreaming. Yes, my kitchen and my soup making in August. All of a sudden, my autumnal bubble was busted when I suddenly felt overwhelming hot. The waistband on my shorts felt like a tourniquet and the sweat was starting to bead on the forehead. Yes, the sharp reminder that it was still Spanish August and not Canadian October.
I finished off the soup. The delicious Roasted Tomato Soup, I might add. That recipe will also be hitting the blog once the temperatures seem a bit more fit for such a thing.
And finally, what better to go with that soup than dinner rolls. Yes, you really can't beat a great dinner roll and this one is packed with all the goodness that a roll needs to deliver on. Great with salads and a barbecue as well but the best home for a dinner roll is next to a bowl of hot soup.
Notes about the rolls:
First of all, always use good strong flour. If you use pastry flour, you will not get a good bread. Fact. You can choose to use fresh yeast, if that is your preference, but I always use dry yeast. And lately I have gotten into instant dry yeast, which I really love, You just add that directly to the flour mixture. I have never ever had it let me down. It's great stuff.
You do need a warm place for bread to rise. I would say anywhere between 1/2 hour to 1 hour and you dough should have doubled in size. Then of course, as these are dinner rolls, they have to do a second rise. So, they are not quick. From start to eating, we are talking about 3 hours. If you compare that to sour dough bread, it's pretty quick!
This dough will be quite sticky, but it is meant to be that way. So, when you are kneading the dough, you will probably need to add a little more flour so it doesn't stick to your hands too much. I generally always coat my hand with flour when kneading dough. It helps. Be careful not to add too much flour. I am merely talking about a dusting. If you do this, you should be able to knead your dough to perfection.
Happy bread making and have a great weekend!
Herb Dinner Rolls
Makes 15 rolls / Prep time: 15 minutes / Rise time: 2 hours / Bake time: 15 minutes
4 Cups/500 grams strong bread making flour
2 Tablespoon sugar
1 Tablespoon instant dry yeast
1 1/2 Teaspoon salt
1 Teaspoon rosemary
1 Teaspoon thyme
3/4 Cup/180 ml water
2/3 Cup/160 ml milk
3 Tablespoon butter, cut into small pieces
For topping the rolls:
Extra melted butter
1 Teaspoon rosemary
1 Teaspoon thyme
In a large bowl, add the flour, sugar, salt, rosemary, thyme and yeast. Stir and set aside.
In a medium saucepan set over medium to low heat, add the milk, water and butter. Stir until the butter is pretty soft and the mixture is hot to touch. Remove from heat.
Make a well in the centre of the flour and pour in the milk mixture. Using a fork or spoon, start mixing the flour into the milk. Continue doing this until it is completely combined. Dough may be sticky.
Knead the dough on a floured surface for about 5-8 minutes. This dough will probably be sticky and that is okay. Use little bits of flour while you knead the dough if you find it is too sticky.
Place the dough back into the bowl and cover with a damp tea towel. Leave it in a warm place to rise for about an hour. The dough should double in size.
Punch the dough down and then divide it into 15 equal parts. Gently roll each one into a ball.
Lightly grease a deep sided 16 x 10 inch baking dish. Evenly place the dough balls in the baking dish. Cover and leave in a warm place to rise for another hour or until it has doubled in size.
Preheat oven to 350 degrees F. When the rolls are ready, place them in the oven and bake for 15-18 minutes or until they are golden.
Remove from oven.
In a small bowl, combine the extra melted butter with the rosemary and thyme. Brush warm rolls with the melted butter. Great served hot!
Click the downloadable link below to print recipe!
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