Easy Everything Bread Rolls are perfect to serve at any meal. Spread on a little cream cheese in the a.m. for breakfast, or plain butter at lunchtime or at dinner. You’ll love these rolls.
I’m thrilled with how these rolls turned out (soft inside and just a slight crust to them on the outside), and also thrilled with how easy they are to make. There’s no need to knead the dough, and you’ll have all the basic ingredients on hand to make them.
I recently made a loaf of Garlic & Herb Pull Apart Bread. It’s turns out so pretty, and super tasty, too — perfect for a dinner party or get together with friends.
Easy everything bread rolls are similar to my favorite bagel. What sort of bagels do you like? I’m not a fan of fruity bagels. Not sure why, but I sure do love savory bagels. When you bite into these rolls you get a bit of salty and a little garlicky (mmm…garlic!) and a bit of onion, and it has that touch of crunch to it.
Imagine these rolls warm in the morning with some cream cheese spread over them. You could definitely eat these rolls at lunchtime, or at dinnertime, too. Maybe you’d like to use them for sandwiches? Or simply spread with butter.
When I was young, my parents baked their own bread for our family every week or two. They would make big batches and sometimes freeze a portion. There were loaves and crescent rolls and buns and sometimes even dough for pizza crust.
Smelling that bread as it baked was divine! It was really tough to keep your hands off them when they were cooling on the counter. The same is true with these easy everything bread rolls.
When I told my mom I made these rolls, she asked me how many I made. Not what kind, or whether they turned out, but how many. “Just a dozen,” I told her.
Keep in mind that a dozen is perfect for my family and maybe even for yours, but I think my mom is still in the mindset of the more the better. You could shape these rolls into a smaller size for a larger quantity if you’d like.
I hope you’ll try these easy everything bread rolls. They’re easy to make, and who doesn’t love homemade bread?
Patricia Conte/Grab a Plate
Yields 1 dozen
- 1 packet (1/4 ounce) active dry yeast
- 1-1/4 cups lukewarm milk
- 1 egg
- 1/4 cup honey
- 1/4 cup melted butter, plus 2 tablespoons, reserved
- 3-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon poppy seeds
- 1 teaspoon coarse sea salt
- 1 teaspoon sesame seeds
- 1/8 teaspoon ground black pepper
- Nonstick cooking spray
- Add the milk to a bowl and sprinkle the yeast over the top. Let stand for several minutes until it is dissolved.
- Add the egg, honey, and 1/4 cup melted butter to the mixture. Whisk to combine.
- Add the salt and the flour, a little at a time, stirring to incorporate. Scrape down the edges of the bowl, and continue to mix.
- Lightly spray another clean bowl with the nonstick cooking spray. Use your hands to gather up the dough and form a ball. Transfer it to the bowl.
- Cover the bowl with a clean towel and let it stand in a warm, dry spot for about 40 minutes. The dough will become a bit larger.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Pull off enough dough to shape 3-inch balls. Place six on each baking sheet, so they are about 2 inches apart.
- Mix together the garlic, onion, poppy seeds, sesame seeds, coarse salt, and pepper in a small bowl.
- Brush the tops, and around the bread dough rounds, with the reserved melted butter. Sprinkle the seasonings mixture over the top of each.
- Bake for 20-25 minutes, or until the tops of the rolls are golden.