Basil Dinner Rolls Recipe

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Basil Dinner Rolls Recipe

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4 1
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People's taste buds are thrilled with the "surprise" inside each of these rolls—basil, Parmesan cheese and walnuts.—Mary Kay Dixson, Decatur, Alabama
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (120° to 130°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 cup chopped fresh basil
  • 1/4 cup finely chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
Punch dough down; knead several times. Cover and let rest for 10 minutes. Meanwhile, in a small bowl, combine basil, walnuts and cheese; reserve 2 tablespoons for topping.
Shape dough into 32 balls. On a floured surface, roll each ball into a 4-in. circle; place 16 rolls each, seam side down, on two greased baking sheets with rolls touching. Cover and let rise until doubled, about 45 minutes.
Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375° for 25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.
Originally published as Basil Dinner Rolls in Taste of Home February/March 1997, p41

Nutritional Facts

1 each: 111 calories, 1g fat (0 saturated fat), 0 cholesterol, 160mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (120° to 130°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 cup chopped fresh basil
  • 1/4 cup finely chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • Melted butter
  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
  3. Punch dough down; knead several times. Cover and let rest for 10 minutes. Meanwhile, in a small bowl, combine basil, walnuts and cheese; reserve 2 tablespoons for topping.
  4. Shape dough into 32 balls. On a floured surface, roll each ball into a 4-in. circle; place 16 rolls each, seam side down, on two greased baking sheets with rolls touching. Cover and let rise until doubled, about 45 minutes.
  5. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375° for 25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.
Originally published as Basil Dinner Rolls in Taste of Home February/March 1997, p41

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