Herbed Dinner Rolls Recipe

Herbed Dinner Rolls Recipe photo by Taste of Home

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Why settle for refrigerated rolls when it’s so easy to make your own? These cheese-topped bites baked in muffin cups are best served warm. —Harrison Carpenter, Longmont, Colorado

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Herbed Dinner Rolls Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1-1/2 cups all-purpose flour
4-1/2 teaspoons herbes de Provence
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1 tablespoon butter, melted
1/2 cup grated Romano cheese

Directions

In a large bowl, combine the flour, herbs de Provence, baking powder and salt. In another bowl, combine the eggs, buttermilk, and butter. Stir into dry ingredients just until moistened.
Fill greased muffin cups half full. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 rolls.

Editor's Note: Look for herbes de Provence in the spice aisle.

Nutritional Facts 1 roll equals 161 calories, 5 g fat (3 g saturated fat), 65 mg cholesterol, 436 mg sodium, 20 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Herbed Dinner Rolls in Country Woman Christmas Annual 2011, p46

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Reviews for Herbed Dinner Rolls

Herbed Dinner Rolls

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(1-1) of 1 reviews

Reviewed on Dec. 05, 2012 by baking_gal

Fun, & easy to make. The batter texture was light & wet to bake quick in the muffin tin. The melted cheese is nice topping adding to the touch in the last 5 minutes just to melt. The herbe de Provence is easy to substitute if you don't have all-in-one spice. Check your spices for a combination of 6 to7 choices to blend together for nice flavouring to the texture. I used dried spices combined with sage, basil, oregano, thyme, rosemary, cardamom. The size of the muffins is medium in a 12 muffin tin. I'll try it again but the herbs is delightful texture to the flour!