Serves 24
150 min
Creole Dinner Rolls
Recipe GLPR1c8ec76b9972fb
Soft, flavorful dinner rolls infused with Creole mustard, thyme, and whole grains. These 24 rolls combine whole milk, butter, and honey for richness, with active dry yeast creating a tender crumb. Perfect as a distinctive side dish that brings Southern Creole flavor to any table.
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Ingredients
2 cups whole milk
6 tablespoons unsalted butter, divided
3 tablespoons honey, divided
2 packets active dry yeast
3 cups unbleached flour
3 cups whole wheat flour
2 teaspoons sea salt
1 teaspoon dried thyme
1/2 cup Zatarain's Creole Mustard
Directions
Heat the whole milk in a small saucepan over medium heat until it reaches 110°F. Remove from heat and stir in 3 tablespoons of butter and 1 tablespoon of honey until the butter melts completely.
Pour the warm milk mixture into a large mixing bowl and sprinkle the active dry yeast over the top. Let it sit for 5 minutes, then stir well to dissolve the yeast.
Add the unbleached flour, whole wheat flour, sea salt, dried thyme, and Creole mustard to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Knead the dough on a floured work surface for 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour as needed if the dough is sticky.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 90 minutes until it doubles in size.
Preheat your oven to 375°F. Punch down the dough and divide it into 24 equal pieces. Roll each piece into a ball.
Melt the remaining 3 tablespoons of butter and mix with the remaining 2 tablespoons of honey. Brush this mixture lightly onto 24 muffin cups or place the rolls on parchment-lined baking sheets.
Place each roll into a prepared muffin cup or on the baking sheet. Cover loosely with a towel and let rise for 30 minutes until the rolls are puffy.
Bake for 20-25 minutes at 375°F until the rolls are golden brown on top. Remove from the oven and serve warm.
