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Country Herb Rolls

These rolls are a delicious and savory addition to any meal.
Country Herb Rolls
Yield 24 rolls


  • 3 tablespoons oil or melted butter
  • 1 cup water
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg (beaten)
  • 3 1/2 cups bread flour
  • 1/2 cup cornmeal
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Italian seasoning


  • In large pot over medium heat, or microwave-safe bowl, add oil (or butter), water and milk. Heat to 110-115°F. Pour into a mixing bowl.
  • Add sugar and egg; stir in yeast. Whisk until mixture is smooth.
  • Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead on floured surface for 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 equal pieces (cut dough into 4 pieces, the cut each of those into 6 pieces). To shape, roll each piece into a 6-inch long rope. Tie in loose knot and tuck ends under. Place rolls onto greased 9x13-inch pan. Cover and let rise until indentation remains after lightly touching.
  • Preheat oven to 375°F. Brush tops with 2 tablespoons melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.


Photo by Fake Ginger.