Italian Herb Dinner Rolls - fluffy, soft dinner rolls delicately flavoured with an aromatic blend of Italian herbs, onion, garlic, and Grana Padano cheese.
There's nothing like a fluffy dinner roll slathered in butter to go with Thanksgiving or Christmas dinner. These Italian Herb Dinner Rolls would be a fantastic addition to your holiday dinner parties or would go great with a simple bowl of soup!
I LOVE the amazing flavours in these rolls!! It took about 4 or 5 tests to get the flavours adjusted to perfection in this recipe! In the end, I came up with a delicious mixture of dried thyme, basil, oregano, garlic, onion, and the star of the show: Grana Padano cheese! I never would have thought adding just a small amount of this delightful cheese would give such great flavour to complement the herbs! If you can't get Grana Padano cheese, I'm sure parmesan would work great in this recipe! Parmesan has a similar texture to the dry, crumbly Grana Padano.
Like I have said before, don't be intimidated by baking with yeast! Here are a few tips to help set yourself up for success when you bake bread:
- Make sure your yeast is fresh. Old yeast might not rise at all.
- Let the dough rise in a warm place and avoid baking with yeast when your house is very cold.
- Have fun! Yeast baking is a lot of fun and it's so satisfying to make your own bread and rolls.
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using my hashtag: #kneadsomesweets!
Italian Herb Dinner Rolls
- measuring cups & spoons
- large mixing bowl
- baking sheet
- parchment paper
- ½ cup warm water (110℉)
- 2 teaspoons granulated white sugar, divided
- 1 teaspoon active dry yeast (traditional)
- ¾ cup warm water (110℉)
- 2 tablespoons salted butter, melted
- ¼ cup shredded Grana Padano or parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 ½ - 2 ¾ cups all-purpose flour
- Stir 1 teaspoon of sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together the shredded cheese, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, garlic powder, and onion powder.
- Place the ¾ cup of warm water and melted butter in a large bowl. Add 2 cups of flour and the cheese/herb mixture and stir. Add the yeast mixture once it's frothy and continue stirring while adding another ½ cup of flour.
- Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and a dry towel and let rise in a warm place for 1 hour. The dough should double in size.
- Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 8 equal pieces - 16 pieces in total. Form each piece into a bun and place on the prepared baking sheet. Cover with plastic wrap and a dry towel and let rise in a warm place again for 1 hour. Preheat the oven to 350℉ a few minutes before the buns finish rising.
- After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!
Love and Cookies,