These rolls are soft but slightly chewy dinner rolls. They will make your house smell like a chic Parisian cafe as they bake. Wonderful with a Thanksgiving turkey.
Melt 4 tablespoons butter in a small skillet and sauté 3 tablespoons onion, finely chopped, 1 clove garlic, minced, ¾ teaspoon dried oregano, ¾ teaspoon dried basil, and ¾ teaspoon dried tarragon, over medium/low heat until the onions are soft. Pour immediately into the bread machine pan to cool. (Or use your microwave: Place the butter, onions, garlic, and herbs into a microwave-safe measuring cup and microwave on HIGH for 2-4 minutes or until the onions soften.)
Add 1 cup cool water (on top of the butter mixture to cool it down), 1 teaspoon table or sea salt, 2 teaspoons granulated sugar, 3 cups all-purpose unbleached flour, and 1½ teaspoon instant yeast in the order listed.
Select the DOUGH cycle, then push START.
When the machine starts to mix, lift the lid and check the dough to make sure the paddles are engaged. The dough should start to clump immediately. Recheck 12-15 minutes later. Open the lid and watch the dough knead. The dough should stick to the sides, then pull away cleanly. If the dough is too wet, add flour one tablespoon at a time. If the dough is too dry, add one tablespoon of water. Allow time between each addition for the dough to absorb the water or flour before adding more.
At the end of the DOUGH cycle, check to ensure the dough has doubled in size. If so, remove the dough from your bread machine pan onto a floured surface. (If your house is on the warm side, check the dough before the DOUGH cycle finishes.)
Divide the dough into 16 equal pieces and form them into round balls. See the video tutorial for how I shape the balls. Place 8 balls into each of two 8-inch round pans. If you don't have non-stick pans, spray with Baker's Joy or a similar aerosol flour/oil mixture.
Cover the pans with tea towels or cheap shower caps. Set in a warm place to rise until the rolls are almost double in size.
Preheat your oven to 400˚F (200˚C) for about 10 minutes before you think your rolls will be ready to bake.
Bake for 12-15 minutes until golden brown.
Remove the dinner rolls to a cooling rack to prevent the bottom of the rolls from getting soggy.
Notes
Alternate Mixing Instructions
Directions for making bread with a stand mixer or by hand
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.