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1
Make the Basic Dinner-Roll Dough, using the parsley, sage, rosemary and thyme as the mix-ins.
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2
Let rise as directed.
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3
Brush two 12-cup muffin pans with some of the melted butter.
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4
Turn the dough out onto a lightly floured surface and divide in half.
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5
Pat each half into a 10-inch square, about 1/4 inch thick.
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6
Cut each square into 8 equal strips with a bench scraper or chef's knife.
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7
Brush the strips with melted butter.
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8
Gently stack 4 strips on top of each other and pat into an even thickness.
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9
Repeat with the remaining strips to make 4 stacks.
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10
Cut each stack into 6 pieces.
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11
Place the pieces cut-side up in the prepared muffin pan and gently separate the layers.
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12
Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
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13
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the rolls with some of the melted butter.
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14
Bake, switching and rotating the muffin pans halfway through, until the rolls are golden brown, about 25 minutes.
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15
Brush with the remaining melted butter.
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16
Let cool 5 minutes in the pans, then transfer to a rack to cool completely.
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17
Photograph by Ryan Liebe
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18
Yeast Tips
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19
Check the label: Make sure you use the type of yeast in the recipe.
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20
Active dry yeast is not interchangeable with rapid-rise or instant yeast.
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21
Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature.
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22
It must be at least 110 degrees F to activate the yeast.
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23
Watch your dough: Rising times can vary depending on the heat of your kitchen.
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24
Use the times as a guideline and follow visual cues for all the steps.
