- 4 tsp active dry yeast
- 1/2 cup warm water
- 1tsp sugar (activates yeast)
- 2 cups of milk (scalded and cooled)
- 3 tbsp melted unsalted butter (melted and cooled)
- 1/2 cup of sugar
- 1 cup of Manna
- 6-7 cups all-purpose flour
- 2 eggs
- 2 tsp salt
- 2 tbsp unsalted butter (melted for brushing)
Herb Butter Ingredients
- 1/2 cup of butter
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp chive
- Add the yeast, water and sugar to your bowl and lightly whisk. Let sit for 10-15 minutes until yeast has dissolved and is foaming.
- Add milk, butter, sugar, eggs, and salt. Lightly mix using dough hook on a mixer, or by hand, for about a minute.
- Add Manna, then add 2 or 3 cups of flour at a time, enough to form a soft dough that comes clean from the sides of the bowl.
- Place dough in an oiled bowl, cover with damp towel, let rise until double in bulk (about an hour or two).
- Oil two baking sheets.
- Punch down the dough and turn onto a floured surface. Divide into two portions for ease.
- Roll out the dough to 1/2 inch thickness. Cut into rectangles and place on sheet. Repeat with remaining dough. You should end up with about 30-35 rolls.
- Let the rolls rise until double in size.
- Preheat oven to 350 F.
- Bake rolls for 15-20 minutes or until golden brown. Brush immediately with melted butter and let cool.
- Mix all ingredients until well blended. This typically takes about a minute or two.
- Turn butter out onto wax paper or cling wrap. Form into a log by rolling the butter in the paper or wrap and pressing.
- Chill the butter for an hour or longer, until hardened.
These delicious rolls are an easy way of sneaking sustainable protein into a family favorite. The natural taste of Manna adds a beautiful sunflower hint to the soft, doughy rolls—and this blended herb butter takes it to an entirely new level. These Manna Dinner Rolls are perfect for holidays, and are inspire by Texas Roadhouse dinner rolls.