Buttery Herb Yeast Rolls are wonderfully soft and golden with a buttery herb flavor. They make a great addition to any meal.
Homemade rolls are the best. They take a little time and effort to make but are not hard at all. These Buttery Herb Yeast Rolls have butter in the batter and they are brushed with butter when they come out of the oven. When it comes to rolls, the more butter the better.
You will need and electric stand mixer for this recipe. No kneading by hand needed (no pun intended). The mixer does all the work for you.
The dough needs 2 rises, for a total of about 2 1/2 hours.
Buttery Herb Yeast Rolls Recipe Tips:
- Be sure your yeast is not expired. After it is done proofing (that’s the step where it’s mixed with water and sugar and left to sit), if it does not look bubbly or foamy, start over with fresh yeast. Either your yeast has become inactive or you killed it by adding water that is too hot.
- Let the buttermilk come to room temperature or you can briefly microwave it to warm it slightly.
- Don’t forget to brush the rolls with egg before you place them in the oven. This is what gives them their fabulous golden color.
- For fresh herbs, I like to use parsley and rosemary but you can use any herbs you want. Thyme and oregano are also good choices. Dried herbs can be used instead of fresh. Cut the amounts in half if using dried.
- To add a little heat, try adding some crushed red pepper flakes to the butter/herb mixture.
Try These Other Rolls:
Buttery Yeast Rolls
- 4 cups all purpose flour, plus extra for work surface
- 1 1/2 teaspoon kosher salt
- 3 tablespoons sugar
- 1/4 cup warm water, 105 to 110 degrees F
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon sugar
- 1 cup buttermilk, room temperature
- 2 large eggs, divided
- 1/4 cup softened unsalted butter
- 1/4 cup unsalted butter
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Combine flour, salt, and 3 tablespoons of sugar in the bowl of an electric stand mixer.
- Place the water in a small bowl and add yeast and sugar. Stir. Let sit 5 minutes.
- Add yeast mixture, buttermilk, 1 egg and softened butter to the mixing bowl. Using the paddle attachment, beat until dough comes together.
- Switch to the dough hook and beat at medium speed for 7 minutes. Dough should be smooth and elastic.
- Transfer dough to a bowl greased with vegetable oil and turn to coat it. Cover with plastic wrap or a clean kitchen towel and let rise until it doubles in bulk, about 1 1/2 hours.The best room temperature for this is in the mid-70s. If your house is cooler than this, you can put it in the oven and place some boiling water in a pan beneath it. Or you can place it on top of the dryer if you are using it or the refrigerator. Sometimes a sunny window is also a good location.
- Lightly flour a work surface. Divided dough into 16 pieces. Shape each one into a rope about 7 to 8 inches long. From this point, you can either make knots or spirals.To make knots, shape the dough into a pretzel and then tuck the ends under. To make spirals, simply coil the dough around itself.
- Place rolls on a large baking sheet covered with parchment paper. Cover with plastic wrap or a kitchen towel and let rise for 45 to 60 minutes.
- Preheat oven to 350 degrees.
- Lightly beat the remaining egg in a small bowl. Brush the rolls with egg.
- Bake rolls for 15 minutes or until light brown.
- Place all topping ingredients in a small bowl and microwave until the butter is melted.
- When rolls are removed from the oven, brush with butter mixture.
Recipe adapted from Southern Living
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