Quick Dinner Rolls with Fresh Herbs

Putting fresh baked bread on the table is a “WOAH” moment, as in: WOAH, you made this? Which is usually the last you’ll hear for awhile because warm homemade bread is being devoured.

While these rolls don’t have the same deep flavors you can achieve through the hours of love and patience that traditional breads require, they are amazing last-minute and impressive dinner rolls.

I first discovered this recipe when making some chicken in BBQ sauce in the slow cooker. When it was done cooking I shredded the chicken and realized how much sauce was leftover in the pot. I thought how great it would be to have something to soak up all the BBQ sauce goodness.
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Rice probably would have been great but, and this is the truth, I am really bad at making rice. It is rare that my stovetop rice adventures turn out well. So sad.

This might not sound super normal but my thought process was: I’m going to screw up making rice so let me try making bread. After some quick internet searches under “quick dinner rolls”, a recipe came up and it was a winner.

Since then I have whipped these rolls up often. Every time the recipe changes a little and this is my favorite iteration so far.
In under an hour you can go from “I would love some fresh hot bread”, to actually having it at the table. Promise.
The addition of fresh herbs, olive oil, and whole wheat flour helps to transform the simple white bread roll (which is also delicious) into something more hearty and rustic.
These rolls can double as hamburger buns if you make them a little bigger, or keep ’em small and use them for sliders. The only downside to making them is that they are best when they’re fresh. So while these might not work for Thanksgiving if they’re going to have compete with the turkey for oven time, they would be great for the day after! Mini leftover turkey sandwiches anyone?

Quick Dinner Rolls with Fresh Herbs
  • 2 Tbsp active dry yeast**
  • 1 cup plus 2 Tbsp warm water (110° to 115°)
  • ⅓ cup olive oil
  • ¼ cup sugar
  • 1 egg (+1 more if you want an egg wash)
  • 1 overflowing tsp salt
  • 3 to 3-1/2 cups half whole wheat/half white flour or all-purpose flour
  • 1 Tbsp finely chopped rosemary
  • 1 Tbsp finely chopped thyme
  1. Preheat oven to 425°F
  2. In a large bowl, dissolve yeast (yes, 2 tablespoons) in the warm water. Whisk in oil and sugar; let stand for 5 minutes. Add the egg and salt and whisk. Add enough flour to form a soft dough.
  3. Turn the dough onto a floured surface and knead until smooth and elastic, about 3-5 minutes. Incorporate more flour if it feels too sticky. Halfway through kneading add in your fresh herbs and knead so they disperse throughout the dough.
  4. Divide the dough into 12 pieces and roll them into round shapes. Place them a little bit apart from each other on a greased baking sheet or a lined baking sheet (my preference is for parchment paper).
  5. If you'd like an egg wash, beat one egg and brush over the tops of the rolls. I also sprinkled a little salt.
  6. Let them sit for 10 minutes before popping them into the oven.
  7. Bake for 10-12 minutes or until their tops turn golden brown.
  8. Let cool slightly before diving into them.
**The reason this recipe works is because it uses a lot of yeast. If you buy jars of yeast you can easily measure out the 2 Tbsp. Otherwise, if you buy the packets of yeast you'll need to open up three packets and measure out the tablespoons (you'll have a little extra leftover). Each packet has 2.5 teaspoons in it.

Adapted from this Taste of Home Recipe