How to Make Fluffy Herb Rolls With Celery Seed and Thyme

Herb Rolls

This recipe for herb rolls is a great alternative to the usual dinner rolls that you may be serving. What sets these apart is adding celery seed and dried thyme to this dough that perks up the taste of these soft, fluffy rolls. At the same time, these rolls are perfect for any occasion and will impress your guests with their aroma and unforgettable distinct flavor. In this post, I’ll show you how to make this recipe along with some helpful tips for producing the best flaky rolls ever.

Instead of warming milk, you can also substitute the same amount of powdered milk and warm water, which is easier when you don’t want to dirty a pot.

Something else that I want to stress is not pouring in all the flour at one time. You want to gradually add the flour in order to make soft herb-infused dough. If you’re in a rush and form a stiff, heavy dough, then your rolls could suffer.

I hope that you give my recipe for these herb rolls a try. I think once that you taste these savory rolls that you’ll want to make them again. And if you enjoyed this post, please share it with your friends and family. Thank you for reading!

Herb Rolls With Celery Seed and Thyme

3 ½ to 4 ½ cups of sifted flour
1 package of dry yeast (2-1/4 teaspoons)
2 teaspoons of celery seed
1 teaspoon of dried thyme, crushed
1 teaspoon of salt
1 -1/4 cups of milk (warm)
1/4 cups of very warm water + 1 teaspoon of sugar
1/4 cup of canola oil
1 large egg

In a large measuring cup or mixing bowl, add the very warm water (but not hot), a teaspoon of sugar and the yeast. Mix those ingredients thoroughly and set these ingredients aside for about five to 10 minutes. Allow the yeast time to start foaming in the water. This is proofing the yeast.

After the yeast is ready, stir in about two cups of the sifted flour, celery seed, thyme, the oil, the warm milk, egg, sugar, and salt. You can use a large spoon or an electric mixer to combine those ingredients.

Slowly, stir in the rest of the flour and mix until the dough is soft, pliable dough. You may need less or slightly more, depending on the humidity in the air. However, be careful of not pouring in too much flour at once. Otherwise, your rolls can become hard and tough instead of soft and light.

Cover the dough and let it rise in a warm place for about 1 ½ hours before shaping.

Shape small pieces (about an inch each) into little balls and place on greased baking pans. I normally get about 24 small dinner rolls.

Cover the shaped rolls and let them rise for about an hour or until doubled.

Bake in a 400-degree oven for about 12 minutes, depending on how your oven is regulated. These will be golden brown.

ENJOY!

Herb Rolls With Celery Seed and Thyme
Learn how to make fluffy herb rolls with celery seed and thyme in this easy recipe. These rolls are perfect for any occasion and will impress your guests with their aroma and flavor.
Course: Breads, Dinner, Lunch, Snack
Cuisine: American
Keyword: celery seed, dinner rolls, herb rolls, herb rolls recipe, thyme, yeast bread
Author: Mary Balandiat
Ingredients
  • 3 ½ to 4 ½ cups of sifted flour
  • 1 package of dry yeast 2-1/4 teaspoons
  • 2 teaspoons of celery seed
  • 1 teaspoon of dried thyme crushed
  • 1 teaspoon of salt
  • 1 -1/4 cups of milk warm
  • 1/4 cups of very warm water + 1 teaspoon of sugar
  • 1/4 cup of canola oil
  • 1 large egg
Instructions
  1. n a large measuring cup or mixing bowl, add the very warm water (but not hot), a teaspoon of sugar and the yeast. Mix those ingredients thoroughly and set these ingredients aside for about five to 10 minutes. Allow the yeast time to start foaming in the water. This is proofing the yeast.
  2. After the yeast is ready, stir in the about two cups of the sifted flour, celery seed, thyme, the oil, the warm milk, egg, sugar, and salt. You can use a large spoon or an electric mixer to combine those ingredients.

  3. Slowly, stir in the rest of the flour and mix until the dough is soft, pliable dough. You may need less or slightly more, depending on the humidity in the air. However, be careful of not pouring in too much flour at once. Otherwise, your rolls can become hard and tough instead of soft and light.
  4. Cover the dough and let it rise in a warm place for about 1 ½ hours before shaping.
  5. Shape small pieces (about an inch each) into little balls and place on greased baking pans. I normally get about 24 small dinner rolls.
  6. Cover the shaped rolls and let them rise for about an hour or until doubled.
  7. Bake in a 400-degree oven for about 12 minutes, depending on how your oven is regulated. These will be golden brown.
  8. ENJOY!

You also may want to check out my soft and tangy sour cream and chive dinner rolls.

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