Onion-Garlic Herb Rosettes Recipe

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Onion-Garlic Herb Rosettes Recipe

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Flood your kitchen with the heavenly aroma of these special rolls baking in the oven. I initially created this recipe for a traditional loaf pan, but find people really enjoy the individual rosettes. —Ryan Gardner, Richmond, Virginia
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 10 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup old-fashioned oats
  • 1/4 cup canola oil
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1 large onion, chopped
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water

Directions

In a large bowl, dissolve yeast in warm water. Add the oats, oil, garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a firm dough. Stir in cheese and onion.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide dough into 48 balls. Roll each into a 12-in. rope; tie into a loose knot. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, combine egg and water. Brush over rolls. Bake at 350° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Onion-Garlic Herb Rosettes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p130

Nutritional Facts

1 roll: 81 calories, 3g fat (1g saturated fat), 9mg cholesterol, 129mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup old-fashioned oats
  • 1/4 cup canola oil
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1 large onion, chopped
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  1. In a large bowl, dissolve yeast in warm water. Add the oats, oil, garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a firm dough. Stir in cheese and onion.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide dough into 48 balls. Roll each into a 12-in. rope; tie into a loose knot. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. In a small bowl, combine egg and water. Brush over rolls. Bake at 350° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Onion-Garlic Herb Rosettes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p130

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