It’s the day before Thanksgiving and I decided that it was a good idea to squeeze in one last Turkey Day post. This week has been crazy and I don’t really have time to post this but that’s how I roll. So, I’ll keep it short and sweet; if you have time, make these Lemon Herb Rolls for your Thanksgiving spread. These rolls are light, fluffy and have a sweet and savory balance that pretty much puts those dry and dense grocery store rolls to shame.
Theses buttery soft little rolls create a pillowy landing pad in your overstuffed tummy, softening the blow of the stomach stretching sport known as Thanksgiving. The hint on lemon and herb give the rolls a complimentary nod to your the classic Thanksgiving dishes without overwhelming the rolls. They are easy to make yet they take your turkey table to the next level of homemade goodness. And, they make for the very best leftover turkey sammies, with a hunk of turkey, a thick slice of sharp cheddar and a dollop gravy. I am already looking forward to the Black Friday feast.
Happy Turkey Day, friends. Be sure to slow down and enjoy the moments and the meal. xo
Here is a quick video I created to show how to form a perfectly round dough ball. You want your rolling surface to be slightly tacky instead of floured (I like using my a marble pastry board for this), this will help create some tension allowing the dough to be shaped into a ball.
- unsalted butter - 6 tablespoons plus 3-4 tablespoons melted and cooled
- honey - 2 teaspoons
- whole milk - 1 cup
- active dry yeast - 1 package (2 1/4 teaspoons)
- egg at room temperature - 1
- all purpose flour - 3 cups plus 1-2 tablespoons
- sugar - 2 tablespoons
- salt - 1 teaspoon
- coarse salt - 1 tablespoon for topping
- fresh herbs such as rosemary and thyme - 1 - 2 teaspoons
- lemon zest - 1 small lemon
- olive oil - 1 teaspoon
- Finely zest the peel of 1 lemon. Then finely chop 1 - 2 teaspoons of a mix of rosemary and thyme (or other preferred herbs). Set aside.
- In a small saucepan, melt 6 tablespoons of butter over low heat. I melted my butter until it began to brown slightly for a more full and deep buttery flavor, this is optional. Remove from heat and whisk in the honey.
- Then slowly stir in the milk. Whisk mixture together. It will need to be at 110°. If it's too cool, warm it on the stove over low heat until it reaches 110°. If it's too warm let it sit (off of the heat) until it reaches 110°.
- Pour the mixture into the bowl of a stand mixer and stir in the yeast. Allow to stand until it begins to bloom and become foamy, about 10 minutes.
- Roughly stir in the egg, flour, sugar and salt. Attach the dough hook and knead the dough on medium speed for 5-8 minutes.
- Add the lemon zest and 1 teaspoon of the herbs. The dough will be very sticky and soft (thanks to all that buttery goodness). Once the dough starts to pull away from the sides of the bowl and cling to the hook, gently remove it (a bowl scraper or spatula comes in handy here) and shape it into a ball shape in your hands or on a very lightly floured surface.
- Place the dough ball into a large lightly oiled bowl. Loosely cover the bowl with plastic wrap and store in a warm area for about 1 1/2 hours until the dough ball doubles in size.
- Generously butter two 8" or 9" round metal or glass cake pans. Divide the dough into 18 equal chunks (using a kitchen scale if you have one) each piece should weigh about 1 1/2 ounces or 45 grams.
- Roll each chunk of dough into a little round ball and evenly space 9 dough balls in each pan (with one in the center and 8 around the outside).
- Brush the dough balls gently and abundantly with 2 tablespoons of melted butter. Then cover loosely with plastic wrap and let them stand until they puff up, about an hour.
- With the rack positioned in the middle of your oven, preheat to 375°. Bake the rolls until they are a warm golden brown, about 18 minutes.
- Immediately, brush them again with 1-2 more tablespoons of melted butter. Sprinkle with coarse salt. Best when served right away while they are still all warm and squishy.
- *Recipe adapted from Buttery Flaky Rolls recipe in Home Baked Comfort (Williams-Sonoma) by Kim Laidlaw Buttery Flaky Rolls recipe in Home Baked Comfort (Williams-Sonoma) by Kim Laidlaw