Thanksgiving is this week and many of you already have your menus planned but for those of you with a little wiggle room, allow me to talk you about these rolls. I saw these on in my inbox and was very skeptical like, “How much like stuffing could these really taste like?” Turns out, a lot. A lot like stuffing. Like, exactly like stuffing.
These aren’t just any rolls, these rolls have all the flavor of your classic Thanksgiving stuffing packed right into a soft, fluffy roll. Now, Mr. Eat’s family isn’t big on stuffing, I however adore it. These rolls are a happy medium that allow me to enjoy all the flavor of stuffing without actually making stuffing. These things are so delicious I just don’t even know what to do with myself. I’m even considering cubing and toasting the leftovers and using them to make actual stuffing. (Stuffing-ception? Gasp!)
You could bake this as a loaf (I’m thinking stuffing-bread sandwiches with the leftover turkey) or as rolls. I chose the latter because everything is better in mini size. Did I mention it comes together in about 10 minutes with one bowl and no mixer required? I could go on and on all day about how good these are, but honestly we are all busy prepping for Thanksgiving so how about I just get to the recipe already?
- 3 cups (12 3/4 ounces) all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons instant or active dry yeast
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 3/4 cup water
- 1/2 cup whole milk
- 1 tablespoon butter
- 1 egg, beaten
- 1/2 teaspoon celery seed
- Combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt in a large bowl. Whisk to combine.
- Heat the milk, water, and butter for about 1 minute in the microwave until very warm but not hot.(Between 100-110°F)
- Make a well in the dry ingredients and add the wet ingredients, stirring to combine. Stir for about 2 minutes until all of the flour has been incorporated.
- Stir in the remaining cup of flour, and mix well, using your hands to knead the dough together until all of the flour is incorporated into the dough.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for about 30 minutes to 1 hour.
- To bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately.
- To bake as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes. For a standard loaf, put dough into a large loaf pan.
- When ready to bake, preheat the oven to 375°F. Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. The top should be golden brown and tapping the top of the loaf should sound hollow. Remove from the oven and cool slightly before serving.