Swirled Herb Rolls recipe (Soup)


Yield: 12 Servings

1   Loaf Rhodes™ Frozen Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
2 tablespoons butter, melted
tablespoons minced fresh chives
1 tablespoon minced fresh lemon thyme
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
¼ cups shredded fresh Parmesan cheese
¼ teaspoons ground black pepper

Posted by Rhodes Bake-N-Serv on Jan 11, 2010


Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 12x14-inch rectangle. Brush with butter. Combine remaining ingredients together and sprinkle over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 equal slices. Place cut side down in a sprayed muffin pan. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-15 minutes.

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