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Basil Dinner Rolls Recipe

100% would make again

People's taste buds are thrilled with the "surprise" inside each of these rolls—basil, Parmesan cheese and walnuts.—Mary Kay Dixson, Decatur, Alabama

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32 Servings
Prep: 30 min. + rising Bake: 25 min.

Ingredients

7 to 7-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
2-1/2 cups warm water (120° to 130°)
1 cup chopped fresh basil
1/4 cup finely chopped walnuts
1/4 cup grated Parmesan cheese
Melted butter

Directions

In a bowl, combine 6 cups flour, sugar, salt and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; knead several times. Cover and let rest for 10 minutes. Meanwhile, combine basil, walnuts and cheese; reserve 2 tablespoons for topping. Shape dough into 32 balls. On a floured surface, roll each ball into a 4-in. circle; place 16 rolls each, seam side down, on two greased baking sheets with rolls touching. Cover and let rise until doubled, about 45 minutes. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375° for 25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.

Nutrition Facts: 1 serving (1 each) equals 111 calories, 1 g fat (trace saturated fat), trace cholesterol, 160 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Basil Dinner Rolls published in Taste of Home February/March 1997, p41

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