Print Options

Back to Blue-Ribbon Herb Rolls >

Include these items:

Taste of Home Logo

Blue-Ribbon Herb Rolls

 Blue-Ribbon Herb Rolls
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
48 ServingsPrep: 40 min. + rising Bake: 20 min.


  • 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


  • 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

2 of 2

Blue-Ribbon Herb Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: One roll equals 94 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 136 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.