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Herb Focaccia Rolls

TOTAL TIME: Prep: 15 min. + rising Bake: 20 min. YIELD: 1-1/2 dozen.
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

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

  • 1. 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).
  • 2. Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
  • 3. 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.
  • 4. 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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