Herb-Topped Dinner Rolls

Name: Herb-Topped Dinner Rolls
Prep time: 5 min
Total time: 245 min
Ingredients: 20 frozen dinner roll dough balls (such as Rhode's, or homemade roll dough (see notes)); 1 egg; 1 tablespoon water or milk; 1 bunch parsley (or other flat-leaf herb like sage, dill or cilantro)

This 5 minutes herb-topped inner roll hack is such a simple way to make those every day rolls look oh-so-fab on that fancy table. It’s like an LBD (that’s “Little Black Dress” for you fashionably-challenged) for your carbs! I thought this was a great thing to share for Thanksgiving week because many will argue that fresh, hot rolls, smothered in butter (and maybe dipped in gravy??) comes in close as their #1 preferred item on the holiday table. I also know that most families already have a beloved roll recipe. If you don’t “do” rolls, this trick takes store-bought frozen dough, like Rhodes rolls, and it instantly takes them up a notch. I also know that most families already have a beloved roll recipe, so if that’s the case, know that this method works on any fresh roll dough once it’s risen and ready to pop in the oven.

Ingredients Needed

Frozen dinner roll dough- Like Rhode’s. You can make these with any roll dough, though, as the herbs are a simple addition right before baking. Try these One Hour Dinner Rolls.
Egg
Water or milk
Flat leaf herbs – Such as parsley, sage, dill, or cilantro, but I prefer parsley.

How to Make Herb-Topped Dinner Rolls

Follow the directions on your roll package to thaw your roll dough. You should be able to fit about 20 Rhode’s rolls in a 9×13 pan. You want your rolls to be at the stage where they’re ready to bake.
Wash and dry parsley. Then pick off good little leaf segments. I liked that all of mine were a little different. It made each roll a little unique.
Beat the egg and the water or milk until smooth. Use a silicone brush and just use your egg wash as glue and “paint on” the herbs. Don’t you love mixing art and food?!
You’ll want to make sure you give the entire top of the roll a coating of egg wash, or you’ll end up with spots and streaks after they bake and the wash shows up. Work a couple rolls at a time and brush them with a quick egg wash. Dip your leaf segments in the egg mixture and place them on top of the roll. Then use your brush to paint over the top once, making sure they stayed put.
Bake rolls as directed on package and serve.

Storing and Other Tips

Finished rolls can be stored at room temperature.
Homemade rolls are best baked the same day you want to serve them. If making early in the day, be sure to let them cool completely before covering.
Want to make these with homemade dough? Not a problem! When your dough is at the stage where it’s ready to bake, simply follow the directions to egg wash your rolls and and your herbs, then bake as usual.

Frequently Asked Questions

Can I prep these ahead of time?

Honestly there’s not much to do ahead of time unless you want to wash and dry your herbs. If you have a tried and true roll recipe that allows you to refrigerate your dough until ready to rise and bake, you can certainly get that done! Just don’t paint your herbs on until it’s time to go in the oven.

Will this work on all types of bread dough?

This method should work with most bread doughs! These French Bread Rolls would be a great one to try. I have not tried this with sourdough rolls and I’m not sure how the herbs would react since sourdough is usually covered for the first part of baking. If you try it, please leave a comment and let me know how it turns out!

Could I use this method on a loaf of bread?

I have only tried this method on dinner rolls. Since loaves usually need more baking time than rolls, the herbs may get pretty toasty on a loaf of bread, but feel free to try it out and let me know how it goes!