We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fresh Herb-Topped Rolls

(0)
  0 reviews
  • 15 min prep time
  • 1 hr 30 min total time
  • 5 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fashion homemade rolls from frozen bread dough. Then top with a pretty piece of parsley!

Ingredients

1
tablespoon cornmeal
1
loaf (1 lb) frozen honey-wheat or white bread dough, thawed as directed on package
36
fresh Italian (flat-leaf) parsley leaves
1
egg
1
tablespoon water

Steps

  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
  • 2 Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
  • 3 Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
  • 4 In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
  • 5 Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
  • 2 Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
  • 3 Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
  • 4 In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
  • 5 Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Expert Tips

Any fresh flat-leaf herb, such as dill weed, sage or marjoram, can be substituted for the Italian parsley.

Place the parsley leaves close together on the rolls; they'll shrink during baking, increasing the space between them.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
110
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
20mg
6%
Sodium
260mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
2g
2%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved