Homemade herb rolls: soft, golden, and very fragrant, perfect for serving during a family lunch, accompanying a rustic platter, or bringing to the table during celebrations. These rolls combine the fragrance of homemade bread with the unmistakable scent of Mediterranean herbs.
The recipe is simple yet surprising. The dough is based on Manitoba flour and all-purpose flour, for a soft and airy texture. The extra virgin olive oil adds flavor and softness, while the barley malt ensures perfect leavening. The aroma comes from a mix of fresh and dried herbs: finely chopped rosemary and fresh thyme combine with dried oregano for an intense scent that wafts through the kitchen during baking.
The leavening is slow but easy, thanks to the use of a small amount of dry yeast: time works its magic, giving you light and digestible rolls. After about 25 minutes in the oven, the result is a basket of irresistibly fragrant rolls, perfect to enjoy warm or to freeze to have them ready anytime.
If you love homemade bread and are looking for a different idea, these herb rolls are the right answer: rustic yet delicate, fragrant yet versatile. A recipe to save and remake all year round, perhaps varying the herbs according to the season.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 272.18 (Kcal)
- Carbohydrates 45.21 (g) of which sugars 1.35 (g)
- Proteins 8.78 (g)
- Fat 6.81 (g) of which saturated 1.05 (g)of which unsaturated 0.32 (g)
- Fibers 1.70 (g)
- Sodium 495.52 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Herb Rolls
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup water
- 3 1/2 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp barley malt
- 1 egg
- 2 tbsp herbs (oregano, thyme, rosemary)
- 1/2 tsp dry yeast
Tools
- Kitchen scale
- Stand mixer
- Kneading board
- Bowl
- Baking sheet
Recipe for Herb Rolls
Start preparing the herb rolls by weighing the water directly into the stand mixer bowl.
Sprinkle the dry yeast and let it dissolve slowly for 5 minutes.
Continue the preparation by adding the barley malt and extra virgin olive oil.
Then add the all-purpose flour and Manitoba flour to the bowl.
Finish with the salt, herbs, and the egg.
Knead in the stand mixer with a spiral hook for about 15 minutes.
Transfer the dough onto a greased surface and work it a bit more by hand.
After shaping it into a round form, let it rise covered until it doubles in size.
Take the risen dough and stretch it with your hands.
Divide it into 8 portions weighing 3.5-4 oz each.
Shape each portion of dough into a ball.
Place all the rolls on a baking tray lined with parchment paper and let them rest covered with a cloth for another hour.
Bake the herb rolls in a preheated static oven at 350°F for 20-25 minutes or until they turn golden brown.
Remove from the oven, let them cool, and serve.
Herb Rolls
Check this section to clear your doubts. If you don’t find the answer to your question, leave a comment or write to me using the form below.
If you like not too complicated baked goods, also try the Hamburger Buns
FAQ (Frequently Asked Questions)
Can I use only dried herbs for this recipe?
Yes, you can replace all the herbs with dried ones, but slightly reduce the quantities: dried herbs are more concentrated.
How can I store the herb rolls?
Once cooled, store them in a paper bag for 1-2 days. If you want to keep them longer, freeze them: just warm them in the oven for a few minutes before serving.
Can I replace the barley malt?
Yes, you can use a teaspoon of honey or sugar. The malt serves to feed the yeast and improve leavening, but these sweet alternatives perform this function well.
With the same dough, I also made Savory Baked Bomboloni
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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