Saturday, September 20, 2008

An Uprising, Deux

If you read my blog (who am I kidding, no one actually reads this thing) you will notice that I made cinnamon rolls last weekend. Since I had extra yeast, I decided to try my hand at making rolls. I found the recipe on, my go-to place for a good recipe. I wanted rolls, but didn't have shortening to make them, so I found an alternate recipe using butter. To go alongside our herbed chicken, I thought the herbed rolls sounded delish! So, I went and gave the chives in my garden a haircut. I don't have fresh parsley, so I subbed it with dried parsley, dill, and some Italian seasoning.

I got to use my mixer! It's always a treat when I get to. So, off to make herbed rolls. I started these at about 3:30 with the intention to have them with our dinner, some time between 6:00 and 7:00.

The best part of making this was watching the yeast dissolve. I know, I am a weirdo. It is really fun to watch the bubbles, although it's slightly creepy that it's alive. If you ever need to get some aggression or anger out, kneading dough is a good way. Not that I really have any anger.........

Here is a fun trick for you: If you don't have a very warm place for your dough or rolls to rise, I stoll this trick from Alton Brown: Place the bowl on top of a heating pad, set to low. It works like a charm!

Here are the rolls all ready to be baked, after their second uprising:

So, enjoy these rolls. And for those that don't want the herbs, you can always omit them and use a little bit more flour to make up for it.

BTW, they do need butter or margarine after taking them out of the oven. It definitely adds a little something to the rolls.

Fresh Herb Dinner Rolls

1 package (.25 oz) active dry yeast
1 tablespoon white sugar
1 cup warm water (110 degrees)
1 cup milk, room temperature
2 eggs
2 teaspoons salt
2 tablespoons butter, softened
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
6 cups bread flour
1 egg white
2 tablespoons water

1. In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about one hour.

3. Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.

4. Preheat oven to 350 degrees. In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over top of rolls.

5. Bake in preheated oven for about 30 minutes, or until golden brown.