Italian Herb Dinner Rolls – Can't Stay Out of the Kitchen (2024)

• 1/4 cup salted butter slivered (1/2 stick)
• 1 1/2 cups half-and-half warmed (or whole milk)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. dried marjoram
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried basil
• 2 tsp. active dry yeast
• 2 tbsp. salted butter for greasing the baking dish, plus butter to spread over top of the rolls

• Slice butter and place in bread canister.

• Warm milk in the microwave one to two minutes until milk is warmed.

• Pour into bread canister.

• Then add bread flour, granulated sugar and salt.

• Sprinkle dried herbs over top; then add yeast.

• Place on dough setting of bread maker.

• This will take approximately 1 3/4 hours.

• Remove dough from bread canister and divide evenly into 12 sections.

• Roll each section into a ball and place in a greased rectangular baking dish.

• Be sure to stretch and roll the dough so the wrinkles on top of the dough smooth out.

• Brush with a tablespoon or two of melted butter.

• Put in a warm place until the rolls expand, about an hour and a half. (See notes below).

• Bake at 350° for 17 to 22 minutes or until rolls are no longer doughy in the middle. (See notes below).

• Remove from oven and brush with melted butter again before serving.

NOTE: I usually warm the milk about one minute 30 seconds in the microwave (at 50% power).

NOTE: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. Continue heating for one minute and turning off the oven in cycles for approximately 1 hour 30 minutes, or until the dough raises almost to the top of the baking dish. (Sometimes this can take as long as two hours). Leave rolls in oven. Then begin baking. (See note below).

NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 25 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 20 minutes for them to bake sufficiently.

NOTE: For best results, do not use any lower percentage of milk than whole milk.

NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.

NOTE: Don't leave the marjoram out of the recipe. Purchase a jar and use it in breads, casseroles and soups. It makes everything so flavorful!

NOTE: Be warned! This recipe takes about 4 hours from beginning to end to make. Plan your time accordingly.

^© Can’t Stay Out of the Kitchen

• 1/4 cup salted butter slivered (1/2 stick)
• 1 1/2 cups half-and-half warmed (or whole milk)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. dried marjoram
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried basil
• 2 tsp. active dry yeast
• 2 tbsp. salted butter for greasing the baking dish, plus butter to spread over top of the rolls

• Slice butter and place in bread canister.

• Warm milk in the microwave one to two minutes until milk is warmed.

• Pour into bread canister.

• Then add bread flour, granulated sugar and salt.

• Sprinkle dried herbs over top; then add yeast.

• Place on dough setting of bread maker.

• This will take approximately 1 3/4 hours.

• Remove dough from bread canister and divide evenly into 12 sections.

• Roll each section into a ball and place in a greased rectangular baking dish.

• Be sure to stretch and roll the dough so the wrinkles on top of the dough smooth out.

• Brush with a tablespoon or two of melted butter.

• Put in a warm place until the rolls expand, about an hour and a half. (See notes below).

• Bake at 350° for 17 to 22 minutes or until rolls are no longer doughy in the middle. (See notes below).

• Remove from oven and brush with melted butter again before serving.

NOTE: I usually warm the milk about one minute 30 seconds in the microwave (at 50% power).

NOTE: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. Continue heating for one minute and turning off the oven in cycles for approximately 1 hour 30 minutes, or until the dough raises almost to the top of the baking dish. (Sometimes this can take as long as two hours). Leave rolls in oven. Then begin baking. (See note below).

NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 25 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 20 minutes for them to bake sufficiently.

NOTE: For best results, do not use any lower percentage of milk than whole milk.

NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.

NOTE: Don’t leave the marjoram out of the recipe. Purchase a jar and use it in breads, casseroles and soups. It makes everything so flavorful!

NOTE: Be warned! This recipe takes about 4 hours from beginning to end to make. Plan your time accordingly.

^© Can’t Stay Out of the Kitchen