- 1/2 cup sour cream
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried thyme
- Dash rubbed sage
- 1 loaf (1 pound) frozen bread dough, thawed
- 2 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- In a small bowl, combine the first eight ingredients; set aside. Cut bread dough into 12 slices. On a floured surface, roll each slice into a 4-in. circle. Place two teaspoonfuls of sour cream mixture in center of dough. Fold sides of dough over filling; pinch to seal. Place seam side down in greased muffin cups. Cover and let rise until doubled, about 45 minutes.
- Brush tops with butter; sprinkle with cheese. Bake at 350° for 18-20 minutes or until golden brown. Yield: 1 dozen.
Reviews forSurprise Herb Rolls
"This recipe was awesome. I did a test run first to make sure I would want them for Thanksgiving dinner. The herbs I used 1/4 teaspoon vs 1/8 teaspoon. Yes you could dinner rolls instead of loafs. They turned out beautiful and so delicious..great presentation. The picture doesn't do them justice.. I think the flavors of the herbs will completed the other food for an amazing blend of tastes for our Thanksgiving dinner. I will definitely fix them again.. and they will be served at every Thanksgiving dinner here on out."
"The first time that I made this I followed the recipe exactly. The herbs were a little strong for our taste so now I just cut back a little on the amounts used. I also add just a little butter to the sour cream mix. When I'm short on time I use frozen texas rolls instead of trying to slice a loaf of dough into equal portions -- unfortunately some of my slices are usually more equal than others."