Description
Fluffy, buttery Lemon Herb Dinner Rolls infused with fresh rosemary, thyme, and bright lemon zest, perfect for complementing any meal with their soft texture and savory, aromatic flavors.
Ingredients
Dough Ingredients
- 6 tablespoons unsalted butter
- 2 teaspoons honey
- 1 cup whole milk
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 egg, at room temperature
- 3 cups all purpose flour, plus 1-2 tablespoons
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 1/2 – 2 teaspoons finely chopped fresh herbs (rosemary and thyme)
- 1 small lemon, zested
- 1 teaspoon olive oil
Topping
- 3-4 tablespoons melted unsalted butter, cooled
- 1 tablespoon flaky sea salt (optional)
- Remaining fresh herbs for garnish
Instructions
- Melt Butter and Mix Honey: In a small saucepan, melt 6 tablespoons of butter over low heat. Remove from the heat and whisk in 2 teaspoons of honey until combined.
- Add and Warm Milk: Slowly stir in 1 cup whole milk while whisking. Ensure the mixture reaches 110°F for optimal yeast activation by warming gently on the stove or allowing to cool off heat as needed.
- Bloom the Yeast: Pour the butter, honey, and milk mixture into a stand mixer bowl. Stir in the active dry yeast and let it sit for about 10 minutes until the yeast blooms and becomes foamy.
- Mix Dough Ingredients: Roughly stir in the room temperature egg, all-purpose flour, granulated sugar, and fine sea salt. Attach the dough hook to the mixer and knead on medium speed for 6-8 minutes until the dough is smooth and elastic.
- Add Herbs and Lemon Zest: Incorporate freshly chopped herbs and lemon zest into the sticky dough. When the dough pulls away from the sides and clings to the hook, remove it carefully using a bowl scraper or spatula. Shape it into a ball on a lightly floured surface.
- First Rise: Place the dough ball into a large lightly oiled bowl, cover loosely with plastic wrap, and let it rise in a warm place for 1-2 hours until it doubles in size.
- Prepare Pans and Divide Dough: Generously butter two 8- or 9-inch metal or ceramic cake pans. Using a kitchen scale if available, divide the dough into 18 equal pieces (~1 1/2 ounces or 45 grams each).
- Shape Rolls and Arrange: Roll each piece into a tight, smooth ball. Place 9 dough balls per pan, arranging one in the center and eight evenly spaced around the sides, or form a 9×9 grid in a square pan.
- Second Rise: Brush each dough ball generously with 2 tablespoons of melted butter. Cover loosely with plastic wrap and let rise for about 1 hour until puffed.
- Preheat Oven and Bake: Position the oven rack in the middle and preheat to 375°F. Bake the rolls for approximately 18 minutes, or until they turn a warm golden brown.
- Finish and Serve: After baking, immediately brush the rolls with 1-2 tablespoons more melted butter. Sprinkle with flaky sea salt (if using) and the remaining fresh herbs. Serve warm for best texture and flavor.
Notes
- Ensure the milk mixture is at 110°F before adding yeast to activate it without killing the yeast.
- Butter the pans generously to prevent sticking and add richness.
- Dough will be sticky due to butter; use a bowl scraper or spatula to handle it comfortably.
- For evenly sized rolls, use a kitchen scale to measure dough portions.
- Flaky sea salt on top is optional but adds a nice crunch and flavor contrast.
- Fresh herbs can be varied depending on preference; rosemary and thyme are classic choices.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread, Dinner Rolls
- Method: Baking
- Cuisine: American
