Mini Herb Loaves Recipe Zoom

Mini Herb Loaves Recipe

If you’re looking for something a little more exciting to serve besides regular dinner rolls, you’ve found the right recipe. These delicious homemade loaves are light, fluffy and filled with delicious, fresh-herb flavors. We tell you step-by-step how easy it is to make the dough and add a little fresh parsley, thyme and rosemary to bake up the most memorable bread you’ve ever had at your dinner table. Great for special occasions like Christmas or Thanksgiving, but so good you’ll want to make them any time of year.
Makes: About 8 servings
Skill Level: Intermediate

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Step 1

In small bowl, stir together milk, sugar and yeast. Let stand 10 minutes or until foamy.

Step 2

In large bowl, combine milk mixture, butter, sour cream, 1 egg, parsley, thyme and rosemary. Using electric mixer fitted with dough hook, beat on low speed until combined. Add flour and salt; beat until dough is smooth and elastic, about 5 to 6 minutes.

Step 3

Transfer dough to greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Step 4

Preheat oven to 350°. Prepare 8 cavity mini loaf pan with vegetable pan spray.

Step 5

In small bowl, beat remaining egg until smooth. Divide dough into 8 pieces. Flatten each piece and roll it up as if for a jelly roll. Pinch ends to seal, and place in prepared pan cavities, seam sides down. Brush tops with beaten egg and let rise 20 minutes.

Step 6

Bake 22-25 minutes or until loaves are golden brown and sound hollow when tapped. Let cool in pan on cooling grid 5 minutes, then loosen sides and remove to grid to cool completely.

Step 7

Note: This recipe can also be made by hand. Stir together ingredients until well-combined and a dough begins to form. Then, knead on a lightly floured surface until dough is smooth and elastic.

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warm milk

1/4 cup warm milk (105-110*F)


2 tablespoons sugar

active dry yeast

2 packets active dry yeast (1/4 oz. each)


1/2 cup butter (1 stick, softened and cut into 1 in. pieces)

sour cream

1/2 cup sour cream

Large Eggs

2 Large Eggs (divided)

fresh parsley

2 tablespoons fresh parsley (minced)


2 teaspoons thyme (fresh leaves)

fresh rosemary

1 teaspoon fresh rosemary (minced)

all-purpose flour

3 cups all-purpose flour


1-1/2 teaspoons salt

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