Herbed Whole-Grain Yeast Rolls

By Tracy

12 Person

180 Minutes

109 Calories

Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole host of seasonal herbs, including fresh sage, rosemary, and chives. Make ahead and freeze up to 1 month, saving the butter and herb coat for after reheating. The yeast should begin to foam after 5 minutes in the warm milk; if it doesn’t, it may be a sign that your yeast is no longer active and should be replaced. Use leftover rolls for tomorrow’s breakfast, or make turkey sliders with split toasted rolls, cranberry sauce, and sliced turkey.

Ingredients

Cooking spray
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1 tbsp. kosher salt, divided
2 tbsp. thinly sliced fresh chives, divided
3 tbsp. chopped fresh flat-leaf parsley, divided
18 oz. white whole-wheat flour
1 tbsp. sugar
6 tbsp. unsalted butter, melted and divided
1 1/2 cups warm whole milk
1 package dry yeast

Method

01

Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and sugar; beat at low speed 1 minute or until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
02

Combine flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, thyme, sage, and rosemary in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl as needed. Remove paddle attachment; insert dough hook.
03

Add remaining half of flour mixture; beat at low speed 2 minutes or until dough forms a ball. Increase speed to medium-low; beat 7 minutes or until dough is smooth and elastic.
04

Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size.
05

Turn dough out onto a lightly floured surface; divide into 24 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball.
06

Place rolls about 1 inch apart on a rimmed baking sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°F.
07

Bake rolls at 350°F for 20 to 25 minutes or until browned. Combine remaining 2 tablespoons melted butter with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.
08

Brush butter mixture over hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room temperature.

Related Tags

Breakfast Recipes

Bread Recipes

Grains Recipes

Herbed Whole-Grain Yeast Rolls

3.8

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Calorie 109 Kcal
Prep Time 155 Mins
Cook Time 25 Mins
Total Time 180 Mins

02 Ingredients

Cooking spray

1 tsp. chopped fresh rosemary

2 tsp. chopped fresh sage

1 tbsp. chopped fresh thyme

1 tbsp. kosher salt, divided

2 tbsp. thinly sliced fresh chives, divided

3 tbsp. chopped fresh flat-leaf parsley, divided

18 oz. white whole-wheat flour

1 tbsp. sugar

6 tbsp. unsalted butter, melted and divided

1 1/2 cups warm whole milk

1 package dry yeast

03 Method

Step 1

Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and sugar; beat at low speed 1 minute or until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Step 2

Combine flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, thyme, sage, and rosemary in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl as needed. Remove paddle attachment; insert dough hook.

Step 3

Add remaining half of flour mixture; beat at low speed 2 minutes or until dough forms a ball. Increase speed to medium-low; beat 7 minutes or until dough is smooth and elastic.

Step 4

Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size.

Step 5

Turn dough out onto a lightly floured surface; divide into 24 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball.

Step 6

Place rolls about 1 inch apart on a rimmed baking sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°F.

Step 7

Bake rolls at 350°F for 20 to 25 minutes or until browned. Combine remaining 2 tablespoons melted butter with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.

Step 8

Brush butter mixture over hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room temperature.

04 Author