Bake 2.9 Part 3: Herb Rolls

Who doesn't need another roll recipe! This one is soft, buttery, and herby. You can use any combination of herbs that tickle your fancy. I tossed them all in a spice grinder with the salt and gave them a few pulses to break down any larger pieces. If you don't have a spice grinder, use a mortar and pestle or just run a knife through them a few times to ensure no large pieces remain. 

Ingredients
1 envelope active dry yeast
1/4 cup warm water (between 100-110 degrees)
1 cup milk, room temperature
1/4 cup sugar
1 1/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery salt (or use celery seed if you are spice grinding)
1/4 cup melted butter
1/2 teaspoon dried thyme leaf
1/2 teaspoon dried rosemary
1 large egg
3 1/2 cups flour

In a small bowl, dissolve the yeast in the 1/4 cup water. Set aside.

Add the remaining ingredients (reserving 1 1/2 cups flour) to the bowl of a mixer fit with a dough hook. Mix a few rounds then add the yeast mixture and continue mixing. Once smooth, add the remaining flour. Continue to knead until a soft smooth dough forms. 

Butter a tub or large bowl, turn the dough into the tub and turn in the butter until coated. Cover with a lid or plastic wrap. Allow to prove until doubled in size about 1 hour.

Once doubled, butter a 9x13 inch pan. Divide the dough into 24 portions. Roll into balls and place in the pan. Cover with plastic wrap and allow to double in size, about 45 minutes.

Near the end of the second prove, preheat the oven to 400 degrees. Bake the rolls for 18-20 minutes, they should be hollow when tapped and register around 190 degrees internally. Brush with butter and enjoy warm!