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Garlic Herb Rolls

 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.


  • 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


  • 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.
Nutritional 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.