Thursday, March 1, 2012

Seasoned Dinner Rolls

Bread is awesome.  No meal is complete with bread of some form, and these rolls have some flavorful spicing that will smell great while they're baking.

Yield: 24 rolls


  • Rolls
    • 4 1/2 - 5 cups flour, divided
    • 1/4 cup sugar
    • 2 1/4 tsp yeast
    • 1 1/4 tsp salt
    • 1 tbsp wheat gluten
    • 1 tsp milled flax seed
    • 1 cup milk
    • 1/2 cup water
    • 2 tbsp butter
    • 2 eggs
  • Topping
    • 1 egg, lightly beaten
    • 2 tbsp chopped sliced almonds
    • 1/2 tsp salt
    • 1/2 tsp basil
    • 1/2 tsp oregano


  1. Combine 2 cups flour, sugar, yeast, salt, wheat gluten, and flax seed.  Set aside.
  2. In a sauce pan, combine the milk, water, and butter.  Heat on low until the butter is melted.  Do not exceed 120°F.
  3. Pour into the dry ingredients and mix well.  Add the eggs and mix until combined.  Add enough remaining flour to form a dough and knead for 6 minutes.  Place in a greased dish and let rise in a warm place until doubled, 45-60 minutes.
  4. Punch down the dough.  Divide into 24 pieces.  Roll each into a 12"-14" rope and tie into a loose knot.  With the two ends, tuck one over the top into the middle of the knot, and the other under the bottom.  Place in a greased baking dish.
    • If you aren't feeling adventurous then you can just roll them into balls and they'll still taste just as good.
  5. Cover and let rise in a warm place until doubled, about 30 minutes.
  6. For the topping, brush the rolls with the egg.  Combine the remaining ingredients in a small bowl and sprinkle over the rolls.  Bake at 375ºF for 12-17 minutes until golden brown.  Serve warm.

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