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Rolls for Dinner

Erin Sellin

Apr 28, 2011, Updated May 21, 2020

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 My husband has a cold.  My son got it on Monday, and then my husband got it.  I have managed to avoid it thus far, fingers crossed it can stay that way!  So when planning dinner last night, husband says he doesn’t feel like much.  What is a girl to do?  I was out running errands and remembered I had leftover soup in the freezer.  Perfect!!  Just make some dinner rolls (because who can have soup without bread?), and we are done.  Plus it was a cloudy, windy, 45 degree day….soup seemed appropriate.

 I love these rolls!  I have been making them for years.  I found then in a Weight Watchers cookbook that I have.  They are only 56 calories per roll!  Fresh bread for only 56 calories, heaven!  The original recipe calls for sun-dried tomatoes to be added with the herbs, but I skip that part.  I have always been nervous about making bread.  It has taken me awhile to feel comfortable with it.  I still have not mastered it, but I don’t shy away from it like I used to.  But this one is foolproof – your food processor does the kneading! 


Herb Dinner Rolls
Adapted from Weight Watchers
Printable Recipe

1 1/4 cups lukewarm water (105-115 degrees)
1 package active dry yeast
3 1/2 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/4 tsp freshly ground black pepper
1 egg white, beaten with 2 tsp of water

 In a liquid measuring cup, measure the water, and then sprinkle the yeast over the top.  Let it stand for about 10 minutes, until it becomes foamy.   Put the flour and the salt in the food processor.  

  Turn on the food processor, and then scrape the yeast mixture through the feed tube, just until the dough forms a ball.  Then pulse it until it is smooth and no longer sticky, about 30 times.  Spray a bowl with non-stick spray, and place the dough in the bowl.  Cover with a towel and let stand for about an hour, until it is double in size. 

Punch down the dough.  Turn it out onto a slightly floured surface.  Knead in the herbs.  Add them slowly, or you will get clumps.  I like to flatten it out a little, like a pizza, then sprinkle some over the top.  Knead a little, and repeat.  Works quickly, and you get the herbs throughout.

Next you divide the dough into 12 portions.  Try to get them equal in size.  Form each into an oval shape.  Place them on a lined baking tray, 3 inches apart.  Cover and let rise for another hour.

 After they have almost doubled in size again, you are ready to bake them.  You bake at 400 degrees, for about 20 minutes.  Brush them with the egg white so they get nice and brown on the top.  You can tell when bread it done by knocking on the bottom.  When it sounds hollow, it is done.