Surprise Herb Rolls Recipe
Surprise Herb Rolls Recipe photo by Taste of Home
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Surprise Herb Rolls Recipe

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My Mama and I created these rolls for our Christmas guests one year and they were a big hit.—Hannah Heinritz, Menomonee Falls, Wisconsin
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 12 servings


  • 1/2 cup sour cream
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried parsley flakes
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon dried thyme
  • Dash rubbed sage
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese

Nutritional Facts

1 roll: 148 calories, 5g fat (3g saturated fat), 13mg cholesterol, 248mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 5g protein.


  1. In a small bowl, mix sour cream and herbs until blended. Divide dough into 12 portions. On a lightly floured surface, roll each into a 4-in. circle. Top each with 2 teaspoons sour cream mixture; bring edges of dough up over filling and pinch to seal.
  2. Place in greased muffin cups, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  3. Brush tops with melted butter; sprinkle with cheese. Bake 18-20 minutes or until golden brown. Yield: 1 dozen.
Originally published as Surprise Herb Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p122

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Happychic1966 User ID: 8101024 111311
Reviewed Nov. 22, 2014

"This recipe was awesome. I did a test run first to make sure I would want them for Thanksgiving dinner. The herbs I used 1/4 teaspoon vs 1/8 teaspoon. Yes you could dinner rolls instead of loafs. They turned out beautiful and so delicious..great presentation. The picture doesn't do them justice.. I think the flavors of the herbs will completed the other food for an amazing blend of tastes for our Thanksgiving dinner. I will definitely fix them again.. and they will be served at every Thanksgiving dinner here on out."

ferretmama User ID: 5740430 143166
Reviewed Apr. 3, 2011

"The first time that I made this I followed the recipe exactly. The herbs were a little strong for our taste so now I just cut back a little on the amounts used. I also add just a little butter to the sour cream mix. When I'm short on time I use frozen texas rolls instead of trying to slice a loaf of dough into equal portions -- unfortunately some of my slices are usually more equal than others."

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