Sort ingredients
hrbrmstr
QR Code
Listen
PdfMix 300g bread flour, 6g salt, 7g instant yeast, 15g sugar, and 200g warm milk.
Add 45g softened butter and knead until smooth and elastic, maybe 8-10 minutes by hand or 5-6 in a stand mixer.
The dough should be soft and slightly tacky but not sticky.
First rise about an hour until doubled.
Shape by dividing into 12 pieces, roughly 45g each.
Roll each into a tight ball, tucking the seam underneath.
Arrange in a buttered 9x13 pan or cast iron, leaving a little space between them.
They'll grow together during the second rise.
Second rise another 45 minutes or so until puffy and the balls are touching.
Melt 60g butter with a couple tablespoons of mixed fresh herbs.
Brush half on the rolls before baking, save the rest for when they come out.
Bake at 375F for 22-28 minutes until golden brown on top.
Internal temp around 190F if you want to check.
Brush with remaining herb butter immediately.