Garlic Herb Rolls Recipe

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

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Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 10 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Garlic Herb Rolls in Taste of Home April/May 2006, p59

Nutritional Facts

1 each: 79 calories, 3g fat (1g saturated fat), 5mg cholesterol, 122mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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 30 minutes.
  4. Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 6 servings.
Originally published as Garlic Herb Rolls in Taste of Home April/May 2006, p59

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Reviews forGarlic Herb Rolls

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MY REVIEW
proesner User ID: 102431 136237
Reviewed Apr. 10, 2014

"These were pretty good and fairly fast to make. I didn't have any problems with them rising."

MY REVIEW
katlaydee3 User ID: 3741999 75293
Reviewed Mar. 24, 2014

"These rolls were really good and made the house smell like a pizza place. My only concern was that they didn't rise enough. I made them 2 days in a row to see if I could improve but did not. I'm now questioning if something is wrong with my oven."

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