Savory Herb Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">240ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">3 tablespoons fresh mixed herbs (rosemary, thyme, sage), finely chopped</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">50g grated Parmesan cheese (optional)</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">For brushing: 1 egg beaten with 1 tablespoon water</li><li class="ingredients-single-item">For topping: 1 tablespoon flaky sea salt and additional fresh herbs</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small saucepan, warm the milk to about 38°C – it should feel warm to the touch but not hot (too hot will kill the yeast). Add the sugar to the warm milk and sprinkle the yeast on top. Let it sit for 5-10 minutes until foamy and activated. This foaming indicates that your yeast is alive and will provide the necessary rise for your rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While waiting for the yeast, prepare your herbs. Finely chop the fresh rosemary, thyme, and sage, and mince the garlic. In a small skillet, heat the olive oil over medium-low heat and gently sauté the garlic for about 1 minute until fragrant but not browned. Add the chopped herbs and cook for another 30 seconds to release their oils and aromas. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the dough hook, combine the flour and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and the cooled herb-garlic mixture. If using, add the grated Parmesan cheese. Mix on low speed until the ingredients start to come together, then increase to medium speed and knead for 7-8 minutes until you have a soft, elastic dough that springs back when poked. The dough should clear the sides of the bowl but still stick slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled large bowl, turning to coat all sides. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot to rise until doubled in size, about 1 to 1½ hours. The ideal temperature for dough rising is around 24-27°C. If your kitchen is cool, place the bowl in a turned-off oven with the light on, which generates just enough warmth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and divide into 12 equal portions (about 80-85g each). For perfectly even rolls, use a kitchen scale to measure each portion. Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal, then rolling between your palms to create tension on the surface, which helps create that perfect dome shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the dough balls on a parchment-lined baking tray, leaving about 2-3cm between each roll to allow for expansion. Cover loosely with oiled plastic wrap and let rise again until puffy and nearly doubled, about 45-60 minutes. Meanwhile, preheat your oven to 190°C.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the rolls have completed their second rise, gently brush the tops with the egg wash, being careful not to deflate them. Sprinkle with flaky sea salt and additional fresh herbs. The egg wash will give your rolls a beautiful golden-brown shine while helping the toppings adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 18-20 minutes, rotating the pan halfway through for even browning. The rolls are done when they're deeply golden on top and sound hollow when tapped on the bottom. Their internal temperature should reach about 88-93°C when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the rolls to a wire rack to cool for at least 10 minutes before serving. This cooling period allows the crumb structure to set, preventing the rolls from becoming gummy when torn open. Serve warm with butter for the most delightful experience. Store any leftover rolls in an airtight container for up to 2 days, or freeze for up to 1 month. Refresh before serving by warming in a 150°C oven for 5-7 minutes.</li></ol>