Throwback Thursday - Italian Herb Rolls

These Italian Herb Rolls were one of my first bread machine recipes and they have been a staple ever since.  This recipe was originally posted here on August 11, 2009.  I have changed the recipe just a bit since it was first posted, I now omit the sugar in the original recipe and the results are still the same - nice, fluffy rolls.  The original post was also written well before Pinterest so there were no pictures, and I have included pictures in this post.

Here is the recipe:

1/2 cup Warm Water
1/2 cup Warm Milk
1 Egg
1/3 cup Butter Softened
1/3 cup White Sugar  I no longer include this when I make the recipe
1 teaspoon Salt
1/2 teaspoon Each of Dried Basil, Oregano, Thyme, and Rosemary
3 3/4 cups All Purpose Flour
1 (.25 Ounce) Packet Active Dry Yeast

Place all ingredients in the pan of the breadmaker in the order suggested by your manufacturer. With my breadmaker I put them in the breadmaker in the order that they are listed. Select the Dough Cycle.

Once the Dough Cycle is through turn dough out on a lightly floured surface.  (I have started using a well greased pan instead of a floured surface when working with dough). With a rolling pin, roll the dough out. Using a biscuit cutter cut out your rolls, and form into smooth round balls. Place cut out rolls on a greased cookie sheet. 

Place rolls in a warm place, and let rise for about an hour.

Bake rolls in a preheated 400 degree oven for ten to fifteen minutes or until golden. Brush cooked rolls with melted butter.


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