Herbed Accordion Dinner Rolls
To dress up everyday dinner rolls, our Test Kitchen brushes herbed butter over the dough, then forms accordion rolls. The aroma while baking is incredible!
Total TimePrep: 40 min. + rising Bake: 20 min.
- 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
- 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 and let stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.
Basil & Oregano Dinner Rolls: Substitute 1/2 teaspoon each dried oregano and basil for Italian seasoning. Fresh Herb Dinner Rolls: Substitute 1-1/2 teaspoons minced fresh parsley and 1/2 teaspoon minced fresh thyme for Italian seasoning.