Soft Summer Herb Bread Knots

These summer herb rolls are soft and flavorful. They're loaded with dill and chives, and are extra tender from the sour cream in the dough.

Who doesn't love a large warm, fluffy, garlicky, and herby roll? Place a basket of these rolls on the table and watch them disappear.

I'm a big fan of herbs in bread, especially dill. Some of my favorite herb bread recipes include Pull-apart dill bread, dill and white cheddar sourdough bread, and cottage cheese, dill, and caramelized shallot bread.

This time I decided to combine dill with chives. While I have had zero success growing dill, my grocery store carries big bundles of organic dill, which makes me very happy. Fortunately, my chive plant is pretty much indestructible.

These herb rolls are super easy to make. The first rise is only 10 minutes and the second rise is about 20 to 30 minutes. Plus, you can serve them warm from the oven. No waiting for the rolls to cool.

To shape these bread knots:

To shape these rolls, you just need to divide the dough into 12 equal pieces. I use a scale (affiliate link) to weigh each piece so that they are fairly uniform in size, resulting in nearly equally sized rolls.

Next, roll out each piece into a 12 inch rope.

Next, form the rope into a loose knot on one end and then push the tail up through the middle and then tuck the ends under the knot to form a roll. These knots are very forgiving, so don't worry too much. The dough will rise and hide all flaws.

Once you've shaped the rolls, place them in a parchment lined 13 inch by 9 inch baking pan to rise.

As you can see above, my shaped dough looks a little uneven and random, but rest assured, when the dough rises, it will make you look like a bread-shaping genius.

Here are my rolls after the second rise.

These rolls look even more amazing after they have baked.

Oven spring is an amazing thing.

The dough for these fluffy rolls is pretty sticky, but don't be tempted to add too much flour. Just be sure to lightly flour your work surface and your hands so that you can work with the dough.

A bench knife is also invaluable for working with sticky dough. You can use it for dividing the dough as well as transferring shaped rolls to the baking pan.

Recipe variations:

You can use other herbs in these rolls. I wouldn't recommend mint or cilantro, but basil, parsley, oregano, thyme, sage, tarragon, or chervil would be pretty tasty.

For the sour cream, you could substitute buttermilk or plain yogurt.

Serve these rolls warm with butter. Leftovers will stay fresh for about a day. I like to wrap each roll individually and freeze them up to 3 months to keep them fresh.

Thaw them and reheat in the oven or briefly in the microwave before serving. They also are fabulous split, toasted, and filled with cheese, eggs, and bacon for breakfast sandwiches.

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

Beverages Recipes

• Einspänner (Viennese Coffee with Whipped Cream) by Tara's Multicultural Table
• Strawberry Rhubarb Mimosas by Kate's Recipe Box

Bread, Grains, and Cereal Recipes

• Biscuit Ebelskiver by A Kitchen Hoor's Adventures
• Bourbon Pecan French Toast Casserole by Love & Confections
• Chocolate Chip Mini Muffins by Family Around the Table
• Homemade Cream Cheese Danish by Big Bears Wife
• Soft Summer Herb Bread Knots by Karen's Kitchen Stories

Egg Recipes

• Easy and Airy Cheese Soufflé for Two by Making Miracles
• Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Blueberries and Cream Galette by The Spiffy Cookie
• Home Fries by Hezzi-D's Books and Cooks

Meat, Poultry, and Fish Recipes

• Turkey and Cheese Rollups by The Mandatory Mooch
• Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos

Dessert Recipes

• Chocolate Raspberry Crumb Bars by Sweet Beginnings
• Cookies and Cream Macarons by April Golightly
• German Plum Cake (Pflaumenkuchen) by Caroline's Cooking
• Strawberry Swirl Cheesecake by Amy's Cooking Adventures

Soft Summer Herb Bread Knots

Print

Yield: 12 rolls

Author: Karen Kerr

These summer herb rolls are soft and flavorful. They're loaded with dill and chives, and are extra tender from the sour cream in the dough.

Ingredients:

• 625 grams (5 cups) all purpose flour, divided into 1 1/2 cups (188 grams), 3 1/4 cups (406 grams), and 1/4 cup (31 grams)
• 50 grams (1/4 cup) granulated sugar
• 14 grams (4 1/2 teaspoons) instant yeast
• 9 grams (1 tablespoon) kosher salt
• 1 cup plus one tablespoon warm water
• 120 grams (1/2 cup) sour cream
• 57 grams (1/4 cup) plus 28 grams (2 tablespoons) unsalted butter, melted and divided. 
• 2 large room temperature eggs 
• 12 grams (1/4 cup) finely chopped chives
• 2 teaspoons finely chopped dill
• 1/4 teaspoon garlic salt

Instructions:

1. In the bowl of a stand mixer, whisk together 1 1/2 cups of the flour, sugar, yeast, and salt.
2. In a medium saucepan, heat one cup of the water, the sour cream, and 57 grams of the melted butter until it reaches 120 degrees F.
3. Add the warmed sour cream mixture to the flour mixture and beat with the paddle attachment until combined.
4. Beat in one of the eggs. Leave the mixer on low speed. Slowly add 3 1/4 cups of the flour, the chives, and the dill. Mix until you have a rough dough.
5. Change from the paddle to the dough hook and knead the dough on low for about 8 minutes. You can add the rest of the flour by tablespoon as necessary, if the dough is overly sticky.
6. Cover and let rise for 10 minutes.
7. Line 13 inch by 9 inch cake pan with parchment paper and spray with spray oil.
8. Divide the dough into 12 equal pieces and shape each piece into a 12 inch rope. Form each rope into a loose knot on one end and then push the tail up through the middle and then tuck the ends under the knot to form a roll.
9. Place the shaped rolls into the pan and cover with oiled plastic wrap. Let rise for 30 minutes. 
10. Heat the oven to 375 degrees F. 
11. Whisk the remaining egg and tablespoon of water in a small bowl to make an egg wash. Brush the tops of the rolls with the egg wash. 
12. Bake the rolls for 20 to 25 minutes, until golden and the interior reaches 190 degrees F. 
13. Stir together the remaining 2 tablespoons of butter and garlic salt and brush the mixture over the tops of the rolls. 
14. Serve warm. 

Calories
258.36

Fat (grams)
5.23

Sat. Fat (grams)
2.55

Carbs (grams)
44.98

Fiber (grams)
1.75

Net carbs
43.24

Sugar (grams)
4.69

Protein (grams)
7.20

Sodium (milligrams)
341.41

Cholesterol (grams)
41.92

https://www.karenskitchenstories.com/2020/06/soft-summer-herb-bread-knots.html

Karen's Kitchen Stories

bread, herbs

Bread

American

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This recipe was adapted from Bake from Scratch Magazine / May/June 2020. I love this magazine. I highly recommend subscribing if you love baking.

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