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Onion-Garlic Herb Rosettes

 Onion-Garlic Herb Rosettes
Flood your kitchen with the heavenly aroma of these special rolls baking in the oven. I initially created this recipe for a traditional loaf pan, but find people really enjoy the individual rosettes. —Ryan Gardner, Richmond, Virginia
48 ServingsPrep: 1 hour. + rising Bake: 10 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup old-fashioned oats
  • 1/4 cup canola oil
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 large onion, chopped
  • EGG WASH:
  • 1 egg
  • 1 tablespoon water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the oats, oil,
  • garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat
  • on medium speed for 3 minutes or until smooth. Stir in enough
  • all-purpose flour to form a firm dough. Stir in cheese and onion.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover with plastic wrap and let rise in a warm place until

2 of 2

Onion-Garlic Herb Rosettes (continued)

Directions (continued)

  • doubled, about 1 hour.
  • Punch dough down. Divide dough into 48 balls. Roll each into a 12-in.
  • rope; tie into a loose knot. Bring bottom end up and tuck into
  • center of roll; wrap top end around and tuck under roll. Place 2 in.
  • apart on greased baking sheets. Cover and let rise in a warm place
  • until doubled, about 30 minutes.
  • In a small bowl, combine egg and water. Brush over rolls. Bake at
  • 350° for 10-15 minutes or until golden brown. Remove from pans
  • to wire racks to cool. Yield: 4 dozen.
Nutritional Facts: 1 roll equals 81 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 129 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.