Fresh Herb-Topped Rolls

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

Fresh Herb-Topped Rolls

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour 30 minutes

12 rolls

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Nutrition Info

  • 1 Roll
  • 110
  • 1 1/2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 20mg
  • 260mg
  • 20g
    (Dietary Fiber 0g, Sugars 2g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 6%
  • 8%
  • Exchanges
  • 1 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

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

  • Success

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

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. 1Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
  2. 2Shape 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. 3Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
  4. 4In 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. 5Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Categories: Course, Breads, Dinner Breads

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