Blue-Ribbon Herb Rolls Recipe
Blue-Ribbon Herb Rolls Recipe photo by Taste of Home
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Blue-Ribbon Herb Rolls Recipe

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THESE ROLLS have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe by using several ideas and techniques while learning the art of bread making. It won a blue ribbon at our county fair. -Mary Ann Evans, Tarpon Springs, Florida
Recommended: Fall Breads
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-3/4 cups warm water (110° to 115°), divided
  • 1/3 cup vegetable oil
  • 1/4 cup honey or molasses
  • 1 tablespoon salt
  • 2 teaspoons dill weed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • 1 egg, beaten
  • 4 cups whole wheat flour
  • 4 to 4-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
Originally published as Blue-Ribbon Herb Rolls in Reminisce November/December 1996, p49

Nutritional Facts

1 each: 94 calories, 2g fat (0 saturated fat), 4mg cholesterol, 150mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-3/4 cups warm water (110° to 115°), divided
  • 1/3 cup vegetable oil
  • 1/4 cup honey or molasses
  • 1 tablespoon salt
  • 2 teaspoons dill weed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • 1 egg, beaten
  • 4 cups whole wheat flour
  • 4 to 4-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
  4. Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
Originally published as Blue-Ribbon Herb Rolls in Reminisce November/December 1996, p49

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