Herb-Swirled Rolls Recipe
Herb-Swirled Rolls Recipe photo by Taste of Home

Herb-Swirled Rolls Recipe

Publisher Photo
These rolls make an elegant accent to any meal. They also freeze well or can be made ahead of time and heated just before serving. —Lois Gallup Edwards, Woodland, California
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 tablespoons butter, melted
  • 2 tablespoons minced chives
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon dill weed or dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons water
  • Sesame and/or poppy seeds

Nutritional Facts

1 roll equals 133 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 284 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. On a floured surface, roll dough into a 14-in. x 12-in. rectangle; brush with butter. Sprinkle with chives, parsley, dill, salt and pepper. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  2. Place cut side down in greased muffin cups. Cover and let rise until doubled, about 45 minutes.
  3. Combine egg and water; brush over tops. Sprinkle with seeds. Bake at 375° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.
Originally published as Herb-Swirled Rolls in Simple & Delicious November/December 2009, p47

Nutritional Facts

1 roll equals 133 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 284 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Reviewed Nov. 27, 2009

I made these rolls for Thanksgiving. My Mom always makes home made bread for Thanksgiving. She is away taking care of my sick brother this year, and therefore was unable to make her bread. I made these instead, and they were a hit. Thanks for the simple and delicious recipe.

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