Easy Homemade Herb Dinner Rolls: A Foolproof Food Processor Recipe for Comfort Food

Basket of freshly baked homemade herb dinner rolls, one broken in half to show its soft interior.

There are days when only comfort food will do, and for our household, a batch of warm, homemade dinner rolls often tops that list. Recently, with a cold making its rounds through the family—first my son, then my husband—I found myself facing the classic “I don’t feel like much” dinner dilemma. As any home cook knows, sometimes the simplest solution is the best. While out running errands, a sudden inspiration struck: leftover soup in the freezer! A perfect candidate for a quick, nourishing meal. But what’s soup without a side of fresh, soft bread? The answer is, of course, incomplete. And on a cloudy, windy day with temperatures hovering around a brisk 45 degrees, the idea of warm, savory rolls baking in the oven felt like a hug for the soul.

This isn’t just any dinner roll recipe; it’s a game-changer, especially for those who might feel intimidated by the art of bread making. For years, the idea of baking bread from scratch filled me with a certain apprehension. Yeast, kneading, rising times—it all seemed like a delicate science best left to professional bakers. However, this particular recipe, originally discovered in a trusty Weight Watchers cookbook, completely changed my perspective. Not only is it incredibly forgiving and simple to follow, but it also yields remarkably delicious results every single time. And here’s the best part for those mindful of their diet: each roll is a mere 56 calories! Imagine, enjoying fresh-baked bread without guilt. It truly feels like a slice of heaven.

While the original recipe suggests incorporating sun-dried tomatoes along with the herbs, I typically opt to skip that step to keep the focus purely on the aromatic herb flavor. However, feel free to experiment if that sounds appealing to you. What makes this recipe truly foolproof, and a boon for any busy kitchen, is the secret weapon: your food processor. That’s right, no extensive hand-kneading required! The food processor handles all the hard work, transforming a sticky dough into a smooth, elastic ball with minimal effort. This takes away much of the anxiety often associated with traditional bread making, making it accessible even for novice bakers. If you’ve ever shied away from baking bread, this is the recipe that will build your confidence and leave you wondering why you waited so long.

Mastering Homemade Herb Dinner Rolls with Your Food Processor

Making bread doesn’t have to be a daunting task. This recipe for Herb Dinner Rolls is designed for simplicity, leveraging the power of your food processor to make the kneading process effortless. Follow these steps to create warm, fragrant rolls that will impress your family and friends, perfect for accompanying soups, stews, or simply enjoying with a pat of butter.

Ingredients:

1 1/4 cups lukewarm water (ideally between 105-115 degrees F or 40-46 degrees C)
1 package (2 1/4 teaspoons) active dry yeast
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1 1/2 teaspoons Italian Seasoning (or your favorite blend of dried herbs like oregano, basil, thyme, rosemary)
1/4 teaspoon freshly ground black pepper
1 egg white, beaten with 2 teaspoons of water (for egg wash)

Detailed Instructions:

Step 1: Activate the Yeast

Begin by ensuring your yeast is active and ready to work its magic. In a liquid measuring cup, pour the lukewarm water. The temperature is crucial here; water that is too cold won’t activate the yeast, while water that is too hot can kill it. Aim for a temperature that feels like a warm bath on your wrist. Sprinkle the active dry yeast over the water. Give it a gentle stir, then let it stand for about 10 minutes. You’ll know your yeast is alive and well when it becomes foamy and bubbly on the surface. This effervescence is a sign that the yeast is consuming the sugars in the water and producing carbon dioxide, which will make your rolls light and airy.

Step 2: Prepare the Dry Ingredients in the Food Processor

While your yeast is activating, prepare your dry ingredients. In the bowl of your food processor, combine the all-purpose flour and the salt. The salt is essential not just for flavor, but also for controlling the yeast’s activity and strengthening the gluten structure in the dough, contributing to a better texture. Pulse these dry ingredients a few times to ensure they are well combined.

Step 3: Knead the Dough with the Food Processor

Now for the truly easy part! With the flour and salt in the food processor, turn the machine on. Slowly and steadily scrape the foamy yeast mixture through the feed tube. Continue processing just until the dough comes together and forms a ball. Once a ball has formed, switch to pulsing. Pulse the dough about 30 times, or until it looks smooth and is no longer sticky to the touch. The food processor does an excellent job of developing the gluten, which is vital for the elasticity and chewiness of your rolls. This hands-off kneading saves you time and effort, making homemade bread a breeze.

Step 4: First Rise (Proofing)

Lightly spray a large bowl with non-stick cooking spray. Transfer the newly kneaded dough into this bowl. Turn the dough once to coat it lightly with the spray, which prevents it from drying out as it rises. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot in your kitchen. This could be near a sunny window, in a slightly warmed (but turned off) oven, or even just on top of your refrigerator. Let the dough rise for approximately an hour, or until it has visibly doubled in size. This first rise is critical for developing the flavor and texture of your bread.

Step 5: Incorporate the Herbs and Divide the Dough

Once the dough has doubled, it’s time to “punch it down.” This gently releases the air bubbles and prepares the dough for shaping. Turn the dough out onto a lightly floured surface. Now, it’s time to knead in the Italian seasoning and black pepper. To ensure even distribution of the herbs without creating clumps, I find it helpful to flatten the dough slightly, much like a small pizza. Sprinkle some of the herbs over the surface, gently fold the dough, and knead a few times. Repeat this process, adding the remaining herbs slowly until they are fully incorporated throughout the dough. This method works quickly and ensures every bite of your roll is infused with aromatic flavor.

Next, divide the dough into 12 equal portions. While you can eyeball it, using a kitchen scale for precision will ensure your rolls bake evenly. Form each portion into an oval shape. A good technique is to gently cup the dough in your hand and roll it against the counter until you get a smooth, tight ball or oval.

Step 6: Second Rise and Preparation for Baking

Line a large baking tray with parchment paper. Arrange the shaped dough pieces on the tray, making sure to leave about 3 inches of space between each roll to allow for expansion during the second rise and baking. Cover the rolls lightly with a clean towel or plastic wrap. Let them rise again in a warm, draft-free area for another hour, or until they have almost doubled in size once more. This second rise, often called proofing, is essential for a light and fluffy final texture.

Step 7: Bake to Golden Perfection

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Just before placing the rolls into the oven, gently brush the tops of each roll with the egg white and water mixture (egg wash). This step is key for achieving that beautiful golden-brown crust and a subtle sheen on your baked rolls. Bake for approximately 20 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know your rolls are perfectly done when their tops are golden brown and, if you carefully tap the bottom of a roll, it sounds hollow. This hollow sound indicates that the interior is fully cooked and airy.

Tips for Perfect Herb Dinner Rolls Every Time

Even with a foolproof recipe, a few extra tips can elevate your baking experience and ensure consistently delicious results:

Water Temperature is Key: Always check your water temperature for yeast activation with a thermometer. Too cold, and the yeast won’t activate; too hot, and it will die. The sweet spot is 105-115°F (40-46°C).
Don’t Rush the Rise: Dough rising is a patient process. If your kitchen is cool, it might take a bit longer than an hour for the dough to double. Be patient and let the yeast do its work fully.
Evenly Distributed Herbs: The flattening and sprinkling method for incorporating herbs works wonders for even flavor throughout. You can also mix the herbs directly with the flour if you prefer, but be mindful of clumps.
Shaping Matters: For uniform rolls, try to make each portion of dough roughly the same size. When shaping, aim for a relatively tight surface on your rolls, as this helps them hold their shape and rise beautifully.
The Hollow Sound Test: Trust your ears! The hollow sound when tapping the bottom of a baked roll is a reliable indicator of doneness.
Cooling is Important: While it’s tempting to tear into a warm roll immediately, letting them cool on a wire rack for a few minutes allows the internal structure to set, resulting in a better texture.

Variations to Explore

This recipe is a fantastic foundation for experimentation:

Different Herbs: Instead of Italian seasoning, try fresh rosemary and thyme, or a blend of dried dill and chives. For fresh herbs, double the quantity compared to dried.
Garlic Lover’s Delight: Add a teaspoon of garlic powder to the dry ingredients, or for a bolder flavor, sauté a clove or two of minced garlic and add it with the herbs.
Cheese Please: Fold in 1/2 cup of grated Parmesan or cheddar cheese with the herbs for a savory, cheesy roll.
Sun-Dried Tomato & Herb: As mentioned, the original recipe included 1/4 cup of finely chopped sun-dried tomatoes (oil-packed, drained). If you enjoy that tangy burst of flavor, definitely give it a try!

Whether you’re battling a family cold, hosting a dinner party, or simply craving the comforting aroma of freshly baked bread, these easy Herb Dinner Rolls are an absolute winner. Their low-calorie count makes them a smart choice, and the foolproof method means even hesitant bakers can achieve bakery-quality results. Serve them warm with a hearty soup, as a side to your favorite meal, or simply with a smear of butter. Enjoy the warmth, the aroma, and the undeniable satisfaction of homemade goodness!