These tender rolls have just the right amount of seasoning. I love the fact that the dough rises in the mixing bowl, so it makes the cleanup much easier. You can be creative and form the rolls into the shape of a letter (for a birthday party) or a dreidel (for a Chanukah party) or anything you fancy, and bake them that way. It’s a fun activity for kids, too. Recipe by Brynie Greisman.
Mini Garlic Herb Rolls
- Cook & Prep: 1.5 h
- Serving: 12
Prepare the Bread
Yields 20 rolls.
Place water in the bowl of your mixer. Add yeast and one tablespoon sugar. Mix gently. Cover and let proof for five minutes.
Add the rest of the dough ingredients and knead for five to eight minutes, or until a soft dough is formed. If dough is too sticky, add up to half cup of flour. Cover mixer with a towel and let dough rise for half an hour.
Mix for 30 seconds. Remove dough from bowl and divide into 20 pieces.
Roll each into a small ball, tucking under ends.
Place in a 9x13-inch baking pan lined with Gefen Easy Baking Parchment Paper. Let rise for half an hour. Halfway through the rising, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Before baking, brush rolls with oil and sprinkle with Italian seasoning, salt, and dried parsley flakes. Bake for 20-25 minutes or until golden brown.
If using a significant amount of flour, don't forget to do hafrashat challah.
This recipe will work equally as well with whole wheat pastry flour. You can sprinkle one to two tablespoons Parmesan cheese over these rolls before baking, if desired.
Photography: Daniel Lailah
Food Styling: Amit Farber