Herbed Accordion Dinner Rolls

I made herbed accordion dinner rolls for the First Baptist Fourth of July dinner. Yeast rolls cut into accordion folds with herb butter brushed between layers. Reimbursement $40.

The recipe is below.

Herbed Accordion Dinner Rolls

Prep Time: 25 min | Cook Time: 20 min | Total Time: 45 min (plus 1 hr 30 min rise time) | Servings: 12 rolls

Ingredients

• 3 1/4 cups all-purpose flour, divided, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup warm whole milk (110°F)
• 3 tbsp unsalted butter, melted, divided
• 1 large egg
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Flaky sea salt, for topping

Instructions

1. Activate the yeast. In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–7 minutes until foamy and fragrant.
2. Make the dough. Add the egg and 2 tablespoons of the melted butter to the yeast mixture and whisk to combine. Add 3 cups of flour and the salt, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, adding the remaining 1/4 cup flour as needed, until the dough is smooth and slightly tacky but not sticky.
3. First rise. Shape dough into a ball and place in a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.
4. Mix the herb butter. In a small bowl, stir together the remaining 1 tablespoon melted butter, rosemary, parsley, garlic powder, and thyme. Set aside.
5. Shape the rolls. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12x10-inch rectangle. Brush the entire surface with the herb butter mixture. Cut the dough lengthwise into 6 equal strips, then stack the strips on top of each other. Cut the stack crosswise into 12 equal pieces. Place each piece cut-side up into a greased 9x13-inch baking pan, fitting them snugly so they fan out like an accordion.
6. Second rise. Cover loosely and let rise for 30 minutes, until puffed and touching.
7. Bake. Preheat oven to 375°F. Bake rolls for 18–22 minutes, until deep golden brown on top. Sprinkle with flaky sea salt immediately out of the oven.
8. Serve. Let cool for 5 minutes in the pan, then pull apart and serve warm.

Nutrition (per serving)

Calories: 185 | Protein: 5g | Fat: 5g | Carbs: 30g | Fiber: 1g | Sodium: 210mg