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
1/3 cup Butter Softened
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.