Thyme and Sage Savoury Dinner Rolls

Course: Brunch, Side Dish

Cuisine: North American, Thanksgiving

Prep Time: 15

Cook Time: 15

Proof Time: 3

Total Time: 3 30

Servings: rolls

Calories: 237kcal

Author: Lord Byron's Kitchen

Sometimes, you need to break out the flour and the yeast and make homemade dinner rolls because they are always so much better than store-bought! Thyme and Sage Savoury Dinner Rolls are light and fluffy, filled with buttery flavour, and very easy to make too! They're perfect served with any holiday meal!

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Ingredients

1 heaping tablespoon dry active yeast
2 tablespoons sugar
1/2 cup lukewarm water (110-115 degrees F)
4 1/2 cups all purpose flour
2 teaspoons salt
1 cup lukewarm milk (100-105 degrees F)
1/4 cup melted butter, cooled
2 large eggs, whisked
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh summer savoury
1 tablespoon chopped fresh sage leaves

Instructions

In a small bowl, add 1 tablespoon of sugar and the yeast. Pour in the lukewarm water and leave for yeast to froth for 5 minutes.
In the meantime, in a large mixing bowl, mix together the flour, salt, the remaining tablespoon of sugar, and all of the fresh herbs. Form a well in the center.
In another bowl, whisk together the milk, eggs, and melted butter and pour this mixture into the well you formed with the flour mixture. Add the yeast mixture too.
Stir with a spoon until the flour and wet ingredients are well combined. Don't be tempted to knead the dough - just stir until the flour is absorbed.
Cover the bowl with a clean kitchen towel and set the dough aside to proof for 2 hours. In the meantime, line a deep 9 x 13-inch pan with parchment paper. Be sure to leave overhang so that the rolls are easy to remove once baked.
Once the two hours have passed, remove the towel and use your fist to punch down and deflate the dough. Dust a work surface (countertop) with flour. Turn out the dough and form it into a log about 12-14 inches long. Use a dough cutter or knife to portion the dough into 12 equal portions.
Roll each portion into a ball, folding the dough into itself on the bottom. This will help to create a smooth, glossy top when baked. Place the dough balls into the prepared pan. Spray the top lightly with non-stick cooking spray. Lightly cover with plastic wrap. Drape the kitchen towel over top. Set aside to proof for 45 minutes.
In the meantime, preheat the oven to 390 degrees F.
Once ready, remove the kitchen towel and plastic wrap. Place the pan of dough balls in the preheated oven and bake for 15 minutes. (Once the bread is golden brown and sounds hollow if tapped with your finger, it’s done.)
Remove the rolls from the oven. Lift the rolls out using the parchment paper. Using a pastry brush, brush the tops with a little bit of butter if desired. This is optional. Allow the rolls to cool for 15-20 minutes. Serve warm or at room temperature.

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