Fresh Herb-Topped Rolls

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  • 15 min prep time
  • 1 hr 30 min total time
  • 5 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
  4. 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. 5 Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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