Herbed Dinner Roll Muffins Recipes

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ITALIAN HERB MUFFINS

My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 11



Italian Herb Muffins image

Steps:

  • In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
3 teaspoons baking powder
1 teaspoon salt
1 large egg
3/4 cup 2% milk
1/2 cup canola oil
1/4 cup butter, softened
1/2 teaspoon garlic powder

HERBY BUTTER DINNER ROLLS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h20m

Yield 24 rolls

Number Of Ingredients 5



Herby Butter Dinner Rolls image

Steps:

  • Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
  • Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
  • Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.

4 sticks (1 pound) salted butter
24 frozen unbaked dinner rolls
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons dried thyme
1 lemon, zested

HERBED DINNER ROLL MUFFINS

Why settle for refrigerated rolls when it's so easy to make your own? These cheese-topped bites baked in muffin cups are best served warm. -Harrison Carpenter, Longmont, Colorado

Provided by Taste of Home

Time 30m

Yield 8 rolls.

Number Of Ingredients 8



Herbed Dinner Roll Muffins image

Steps:

  • In a large bowl, combine the flour, herbs de Provence, baking powder and salt. In another bowl, combine the eggs, buttermilk, and butter. Stir into dry ingredients just until moistened., Fill greased muffin cups half full. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

1-1/2 cups all-purpose flour
4-1/2 teaspoons herbes de Provence
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1 tablespoon butter, melted
1/2 cup grated Romano cheese

HERBED DINNER ROLLS

The original recipe came from Allrecipes, but I increased the amounts of herbs because they were barely discernable. These are really good, a little more interesting than plain dinner rolls!

Provided by Jan W

Categories     Savory Breads

Time 3h

Number Of Ingredients 12



Herbed Dinner Rolls image

Steps:

  • 1. Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
  • 2. Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer. NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
  • 3. Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading** Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
  • 4. Grease two 13" x 9" baking pans. Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
  • 5. Preheat oven to 350°F. In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls. ***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
  • 6. Bake about 30 minutes, or til golden. Let cool on rack.

2-1/4 tsp active dry yeast
1 Tbsp sugar
1 c warm water, 103-105°f
1 c milk @ room temp
2 eggs
2 tsp salt
2 Tbsp butter @ room temp
3/4 c chopped fresh parsley (either flat or curly leaf)
1/2-3/4 c chopped fresh chives
5-6 c bread flour
1 egg white
2 Tbsp water

HERBED DINNER ROLLS

After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself. -Dana Lowry, Hickory, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 rolls.

Number Of Ingredients 10



Herbed Dinner Rolls image

Steps:

  • In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup water (70° to 80°)
2 tablespoons butter, softened
1 large egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional

HERBED ACCORDION DINNER ROLLS

To dress up everyday dinner rolls, brush herbed butter over the dough, then form accordion rolls. The aroma from the oven is incredible! —Taste of Home Test Kitchen

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 11



Herbed Accordion Dinner Rolls image

Steps:

  • In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 186 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon plus 1/3 cup sugar, divided
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, room temperature
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
3 tablespoons butter, softened
1 teaspoon Italian seasoning
1 large egg white, beaten

BUTTERY HERBED DINNER ROLLS

Even if you use an electric mixer to make the dough, you'll have to shape the dough by hand-but it's one of the most fun jobs I can imagine, and it's easy too. Put one piece of dough on the work surface, cup your hand over it, and move it in a circular motion. Relax and enjoy-shaping a tender dough is one of life's natural stress relievers.

Provided by Samantha Seneviratne

Categories     side-dish

Time 6h5m

Yield 18 rolls

Number Of Ingredients 13



Buttery Herbed Dinner Rolls image

Steps:

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
  • Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
  • Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
  • Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.

1 cup milk, warmed to about 110 degrees F
1 tablespoon active dry yeast
5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan
5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan
1 tablespoon sugar
1 1/2 teaspoons coarse salt
1 large egg, lightly beaten
3 cups all-purpose flour
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
4 tablespoons unsalted butter, melted
Flaky sea salt, for sprinkling

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