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After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself.
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Nutrition Facts: 1 serving (1 each) equals 112 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 166 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.
Herbed Dinner Rolls published in Quick Cooking September/October 2004, p28
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Reviewed on Mar. 11, 2009 by Sandikat2
Hi, I don't know if anyone pointed this out to you but see comment #2. She made hers the "old-fashioned" way. Kathy
Hi,
I don't know if anyone pointed this out to you but see comment #2. She made hers the "old-fashioned" way.
Kathy
Reviewed on Jan. 30, 2009 by laralen
Do we really need a machine for this recepie - as I really want to try it out.
Reviewed on Dec. 29, 2008 by StaceyAdamache
I baked these for my husband's Christmas celebration and all his relatives raved about them. They are excellent!
Reviewed on Nov. 26, 2008 by cookbookmom
When I make these I leave out the rosemary--some people are fussy about that herb. They're still awesome without it.
Reviewed on Aug. 23, 2008 by Anne Shore
YUUMMMMMYYYY!!!!! I've made them again and again and again!!! Love the texture & taste! You can make them ahead of time because they are GREAT the next day too!I altered it just a bit - I use 2 tsp of Italian Seasoning since this is what I have on hand. (My Italian Seasoning has 6 spices instead of the 4 listed above)
YUUMMMMMYYYY!!!!! I've made them again and again and again!!! Love the texture & taste! You can make them ahead of time because they are GREAT the next day too!
I altered it just a bit - I use 2 tsp of Italian Seasoning since this is what I have on hand. (My Italian Seasoning has 6 spices instead of the 4 listed above)
Reviewed on Dec. 18, 2007 by cozykitchen
These rolls are delicious! I don't have a bread machine so I just make them traditionally by making the dough, letting it rise, punch down then shape into rolls, let them rise again and bake. I top some with poppy seeds, some with sesame seeds and some with coarse salt for a fun and inviting variety.
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