Fresh homemade bread is a wonderful accompaniment to just about any meal.  It tastes amazing, and guests always seem really impressed by it (even though it’s darn easy to make!)  Usually I like to serve more of a plain bread or roll with crack compound herb butter, but this time I decided to try a recipe with the herbs mixed right into the dough.  This recipe was really interesting to me because the method was slightly non-conventional.  You mix up the yeast dough as you normally would, but you don’t knead it.  You don’t transfer it to an oiled bowl to rise – just leave it in the mixing bowl.  Then scoop it into muffin tins, let rise a little longer and bake.  Pretty low maintenance as dinner rolls go.  I also loved the added detail of the fresh herb pressed into the top of each roll.  It provided a nice elegant touch, and made for some lovely rolls.


4 eggs
2 tsp. salt
4½ tsp. instant (rapid rise) yeast
1/3 cup sugar
1 cup warm milk (105-110˚ F)
8 tbsp. unsalted butter, melted
4 cups bread flour
½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
1 egg, beaten with 1 tbsp. milk
Whole fresh herb leaves (for topping)


  • 01

    In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes.  Mix in the yeast, sugar, milk, melted butter and flour.  Stir until a dough forms.  Beat in the chopped fresh herbs until incorporated.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.

  • 02

    Generously butter 18 muffin cups.  Punch the dough down.  Scoop the batter, dividing it evenly between the prepared muffin cups.  Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.

  • 03

    Preheat the oven to 350˚ F.  Uncover the rolls and brush the tops lightly with the beaten egg mixture.  Gently press a fresh herb leaf into the top of each roll so that it adheres completely.  Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.  Let cool in the pan a few minutes, then transfer to a wire rack. (Note: I had to run a small paring knife around the edge of each roll to get them to release from the pan.) Let cool before serving.


  • What an elegant and easy recipe for dinner rolls! I’ll definitely be adding these to my holiday tables and other special meals. Looks great!

  • these are beautiful! Thanks for posting the recipe, I can’t wait to make them. The herb pressed into the center is the perfect touch!

  • Those are gorgeous! Almost too pretty to eat. But I’m sure they taste as awesome as they look!

  • I love the parsley garnish. Very elegant, and I bet delicious!

  • Mmmm, warm rolls. Herbs. Crack, er, I mean herb butter. Mmmm. . .

  • I’m always looking for new dinner roll recipes, and this one looks really good!

  • What a beautiful blog. Thanks for sharing your recipes.

  • Hi Annie:

    So hit it on the mark people are so impressed when you actually bake bread. I had my mom and aunt over for dinner this week and I made Rosemary Asiago Focaccia and they were completely blown away! I will have to try these rolls next time, they look amazing!

  • Those look so delicious as well as beautiful!

  • Love how these dinner rolls look, so shinny :-). Love, love, love bread so lets see how it goes when I replicate. Yeast can be tricky sometimes…..

  • Those look great! Perfect for a brunch, or a dinner.

  • mmm. this looks so good. i can never live without some bread

  • I love simplicity of this recipe…especially “no kneading” part….I will give it a try :)

  • Gorgeous rolls, they look so tempting!

  • These look delicious! I need to get some bread flour so I can make these.

  • Yes! I want these now please. :) Thanks for sharing.

  • lovestoeat

    making these tonight for our dinner party..cant wait..thanks for sharing!

  • I made these last night and they were delicious. Thanks for the recipe!

  • Demi

    Made these last night. Soooo good and soooo easy! I had a ton of rolls left over after dinner so we put them in the freezer for future dinners. Definitely a keeper! Thanks!

  • Julia

    When I made these they came out a little dense, and hard on the outside like a biscuit. They were still really good, just not the consistency I thought they would be. The bread rose properly, and I followed everything like you said. What could I do differently?

  • Annie

    It’s hard to say what happened. Maybe go lighter on the flour next time. Or maybe your expectations are just different than what this recipe actually makes. It’s impossible to know.

  • Julia

    .5 cup less flour did it. They were perfect! Thanks Annie :]

  • Annie

    Great! So glad they turned out well.

  • Emily

    I’m thinking about making these for Thanksgiving. Do you think if I made them on Sunday that they would stay fresh until Thanksgiving or should I freeze them just to be safe?

  • Annie

    I would definitely freeze them.

  • Slkjgwk

    is ActiveDry yeast the same thing?

  • annieseats

    No, they are different. Please see the FAQ page.