Fresh Herb Rolls

    1 hour

    Soft and tender rolls with fresh parsley and chives.

    80 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (56)


    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


    I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way.  -  26 Nov 2006  (Review from Allrecipes US | Canada)


    Delicious, have made it twice now. I found that I needed to add about 2 cups of water to the dough when mixing it to get it to pull together properly.  -  26 Aug 2001  (Review from Allrecipes US | Canada)