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Garlic Herb Rolls

Baked in buttered muffin cups, these savory rolls are cute as a button. “I like to serve them with spaghetti or a bowl of soup,” notes field editor Virginia Lapierre from Greensboro Bend, Vermont.

6 ServingsPrep: 15 min. + rising Bake: 10 min.

Ingredients

1 teaspoon active dry yeast
1/4 teaspoon sugar
1/4 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons canola oil
1/4 teaspoon salt
1 tablespoon butter, softened
3/4 teaspoon garlic powder
3/4 teaspoon grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions

In a small bowl, dissolve yeast and sugar in warm water; let stand
for 5 minutes. Beat in the flour, oil and salt until smooth. Turn
onto a heavily floured surface; knead until smooth and elastic,
about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the
top. Cover and let rise in a warm place until doubled, about 30
minutes.
Grease six muffin cups with the butter. Combine the garlic powder,
cheese, oregano and basil; sprinkle into cups. Punch dough down;
divide into six portions. Shape each into a ball; place in prepared
cups, turning once to coat. Cover and let rise until doubled, about

2 of 2

Garlic Herb Rolls (continued)

Directions (continued)

30 minutes.
Bake at 425° for 10-15 minutes or until golden brown. Remove from
pan to a wire rack. Serve warm. Yield: 6 servings.

Nutrition Facts: 1 roll equals 79 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 122 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.