Overnight Soft Herb Rolls

Time: 1 3/4 hours. These rolls are so good, we could eat a dozen. Chef Bradley Ogden created them at the Lark Creek Inn in Larkspur, California.

Yield: Serves 12 (makes 1 dozen)

Ingredients

• 1  package active dry yeast (about 1 tbsp.)
• 3  tablespoons  sugar
• 1  teaspoon  table salt
• 1  tablespoon  minced flat-leaf parsley
• 1  tablespoon  minced fresh dill
• 1  tablespoon  minced chives
• 1  tablespoon  minced rosemary
• 2  tablespoons  melted butter
• 1  large egg plus 1 tbsp. lightly beaten egg, divided
• 1  cup  milk or half-and-half
• 3 1/2  to 3 3/4 cups all-purpose flour
• About 1 tbsp. coarse salt

Preparation

1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

Note: Nutritional analysis is per roll.

Nutritional Information

Calories:

192 (18% from fat)

Protein:

5.5g

Fat:

3.8g (sat 2)

Carbohydrate:

33g

Fiber:

1.2g

Sodium:

604mg

Cholesterol:

32mg