- The dough should be soft but not sticky. If it’s sticking to the bowl or your hands, add flour a tablespoon at a time until it becomes smooth and manageable.
- If kneading by hand, it may take slightly longer than 10 minutes. You’re looking for a smooth, elastic dough that springs back slightly when pressed.
- Proofing time can vary depending on the temperature of your kitchen. The dough is ready when it has roughly doubled in size rather than strictly after a set time.
- When shaping the dough balls, try to tuck the edges underneath to create a smooth top. This helps them rise evenly and bake into nice round rolls.
- If you don’t have fresh herbs for the butter, dried herbs work well too. Just use about a third of the amount as they’re more concentrated.
- These are best eaten fresh and warm, but they’ll keep in an airtight container for a couple of days. Reheat in the oven for a few minutes to bring them back to life.