Swirled Herb Rolls Recipes

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

ONE HOUR GARLIC HERB DINNER ROLLS

Steps:

• Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it's too hot, just let it cool.
• In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley and just stir to combine.
• Start the machine on the 'stir' setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn't add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn't formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn't.
• Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9x13 baking dish with cooking spray, set aside.
• Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough.
• Using a pastry brush, brush water on the tops of the rolls so they don't dry out in the oven. Turn the oven OFF and place the baking dish in the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
• Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven.
• In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.

SWIRLED HERB ROLLS

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 12x14-inch rectangle. Brush with butter. Combine remaining ingredients together and sprinkle over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 equal slices. Place cut side down in a sprayed muffin pan. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-15 minutes.