Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. —Linda Schend, Kenosha, Wisconsin
Herb Focaccia Rolls
Herb Focaccia Rolls
Prep Time
15 min
Cook Time
20 min
Yield
1-1/2 dozen
Ingredients
- 3 cups all-purpose flour
- 1 package (1/4 ounce) quick-rise yeast
- 2 tablespoons minced fresh thyme, divided
- 2 tablespoons minced fresh rosemary, divided
- 1 tablespoon sugar
- 1-1/2 teaspoons kosher salt, divided
- 1-1/2 cups warm water (120° to 130°)
- 6 tablespoons extra-virgin olive oil, divided
Directions
- Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky).
- Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool.
- Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.
Nutrition Facts
1 roll: 120 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.
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