Jun 26, 2020

Soft Summer Herb Bread Knots

These summer herb rolls are soft and flavorful. They're loaded with dill and chives, and are extra tender from the sour cream in the dough.

Soft Summer Herb Bread Knots





Who doesn't love a large warm, fluffy, garlicky, and herby roll? Place a basket of these rolls on the table and watch them disappear.

I'm a big fan of herbs in bread, especially dill. Some of my favorite herb bread recipes include Pull-apart dill bread, dill and white cheddar sourdough bread, and cottage cheese, dill, and caramelized shallot bread.

This time I decided to combine dill with chives. While I have had zero success growing dill, my grocery store carries big bundles of organic dill, which makes me very happy. Fortunately, my chive plant is pretty much indestructible.

Herb Dinner Rolls





These herb rolls are super easy to make. The first rise is only 10 minutes and the second rise is about 20 to 30 minutes. Plus, you can serve them warm from the oven. No waiting for the rolls to cool.


To shape these bread knots:


To shape these rolls, you just need to divide the dough into 12 equal pieces. I use a scale (affiliate link) to weigh each piece so that they are fairly uniform in size, resulting in nearly equally sized rolls.

Next, roll out each piece into a 12 inch rope.

Bread ropes for shaping




Next, form the rope into a loose knot on one end and then push the tail up through the middle and then tuck the ends under the knot to form a roll. These knots are very forgiving, so don't worry too much. The dough will rise and hide all flaws.

Once you've shaped the rolls, place them in a parchment lined 13 inch by 9 inch baking pan to rise.


Soft Summer Herb Bread Knots in a pan




As you can see above, my shaped dough looks a little uneven and random, but rest assured, when the dough rises, it will make you look like a bread-shaping genius.

Here are my rolls after the second rise.


Soft Summer Herb Bread Knots after rising




These rolls look even more amazing after they have baked.

Oven spring is an amazing thing.


Soft Summer Herb Bread Knots after baking





The dough for these fluffy rolls is pretty sticky, but don't be tempted to add too much flour. Just be sure to lightly flour your work surface and your hands so that you can work with the dough.

A bench knife is also invaluable for working with sticky dough. You can use it for dividing the dough as well as transferring shaped rolls to the baking pan.


Recipe variations:


You can use other herbs in these rolls. I wouldn't recommend mint or cilantro, but basil, parsley, oregano, thyme, sage, tarragon, or chervil would be pretty tasty.

For the sour cream, you could substitute buttermilk or plain yogurt.

summer herb dinner rolls





Serve these rolls warm with butter. Leftovers will stay fresh for about a day. I like to wrap each roll individually and freeze them up to 3 months to keep them fresh.

Thaw them and reheat in the oven or briefly in the microwave before serving. They also are fabulous split, toasted, and filled with cheese, eggs, and bacon for breakfast sandwiches.








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Summer herb dinner rolls in a basket






Soft Summer Herb Bread Knots

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Soft Summer Herb Bread Knots
Yield: 12 rolls
Author:
These summer herb rolls are soft and flavorful. They're loaded with dill and chives, and are extra tender from the sour cream in the dough.

Ingredients:

  • 625 grams (5 cups) all purpose flour, divided into 1 1/2 cups (188 grams), 3 1/4 cups (406 grams), and 1/4 cup (31 grams)
  • 50 grams (1/4 cup) granulated sugar
  • 14 grams (4 1/2 teaspoons) instant yeast
  • 9 grams (1 tablespoon) kosher salt
  • 1 cup plus one tablespoon warm water
  • 120 grams (1/2 cup) sour cream
  • 57 grams (1/4 cup) plus 28 grams (2 tablespoons) unsalted butter, melted and divided. 
  • 2 large room temperature eggs 
  • 12 grams (1/4 cup) finely chopped chives
  • 2 teaspoons finely chopped dill
  • 1/4 teaspoon garlic salt

Instructions:

  1. In the bowl of a stand mixer, whisk together 1 1/2 cups of the flour, sugar, yeast, and salt.
  2. In a medium saucepan, heat one cup of the water, the sour cream, and 57 grams of the melted butter until it reaches 120 degrees F.
  3. Add the warmed sour cream mixture to the flour mixture and beat with the paddle attachment until combined.
  4. Beat in one of the eggs. Leave the mixer on low speed. Slowly add 3 1/4 cups of the flour, the chives, and the dill. Mix until you have a rough dough.
  5. Change from the paddle to the dough hook and knead the dough on low for about 8 minutes. You can add the rest of the flour by tablespoon as necessary, if the dough is overly sticky.
  6. Cover and let rise for 10 minutes.
  7. Line 13 inch by 9 inch cake pan with parchment paper and spray with spray oil.
  8. Divide the dough into 12 equal pieces and shape each piece into a 12 inch rope. Form each rope into a loose knot on one end and then push the tail up through the middle and then tuck the ends under the knot to form a roll.
  9. Place the shaped rolls into the pan and cover with oiled plastic wrap. Let rise for 30 minutes. 
  10. Heat the oven to 375 degrees F. 
  11. Whisk the remaining egg and tablespoon of water in a small bowl to make an egg wash. Brush the tops of the rolls with the egg wash. 
  12. Bake the rolls for 20 to 25 minutes, until golden and the interior reaches 190 degrees F. 
  13. Stir together the remaining 2 tablespoons of butter and garlic salt and brush the mixture over the tops of the rolls. 
  14. Serve warm. 
Calories
258.36
Fat (grams)
5.23
Sat. Fat (grams)
2.55
Carbs (grams)
44.98
Fiber (grams)
1.75
Net carbs
43.24
Sugar (grams)
4.69
Protein (grams)
7.20
Sodium (milligrams)
341.41
Cholesterol (grams)
41.92
bread, herbs
Bread
American
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Created using The Recipes Generator


This recipe was adapted from Bake from Scratch Magazine / May/June 2020. I love this magazine. I highly recommend subscribing if you love baking.

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10 comments:

  1. These look amazing! Love the herbs in them.

    ReplyDelete
  2. Such a gorgeous basket of rolls! Love all those herbs and the knotted shape. I really need to add chives to my garden again.

    ReplyDelete
    Replies
    1. Chives are pretty indestructible, especially around here!

      Delete
  3. Yum. I need some.
    www.rsrue.blogspot.com

    ReplyDelete
  4. Yum! My family would love this! Picture perfect too!

    ReplyDelete
  5. These look and sound incredibly. I have all of these herbs growing in my garden now... I just need to figure out an excuse to make them where I won't eat the whole batch!

    ReplyDelete
  6. Beautiful! They look so soft and light. A perfect way to enjoy so many of my herbs from my garden bounty!

    ReplyDelete

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