Fashion homemade rolls from frozen bread dough. Then top with a pretty piece of parsley!
Fresh Herb-Topped Rolls
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 12
- Ingredients 5
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
Instructions
-
Step1Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
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Step2Shape 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.
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Step3Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
-
Step4In 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.
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Step5Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition
110
Calories
1 1/2g
Total Fat
4g
Protein
20g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Roll
- Calories
- 110
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 3%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 260mg
- 11%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 4g
% 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
1Tips from the Betty Crocker Kitchens
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