Fresh Herb Rolls

Fresh Herb Rolls


76 people made this

About this recipe: Soft and tender rolls with fresh parsley and chives.

Stephen Carroll

Serves: 24 

  • 7g (1/4 oz) dried active baking yeast
  • 1 tablespoon caster sugar
  • 225ml (8 fl oz) warm water (45 C)
  • 225ml (8 fl oz) milk, room temperature
  • 2 eggs
  • 1 dessertspoon salt
  • 2 tablespoons butter, softened
  • handful chopped fresh parsley
  • small handful chopped fresh chives
  • 800g (1 3/4 lb) bread flour
  • 1 egg white
  • 2 tablespoons water

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. In a small mixing bowl, dissolve yeast and sugar in 225ml warm water. Let stand until creamy; about 10 minutes.
  2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives and half the flour. Add the remaining flour, a little at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a clean damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  3. Grease two baking trays. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared trays. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
  4. Preheat oven to 180 C / Gas mark 4. In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
  5. Bake in preheated oven for about 30 minutes, or until golden brown.

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Reviews (1)


I don't always have the best success with bread but this dough is so easy to work and the result is fab. - 09 Oct 2015

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