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Fresh Herb-Topped Rolls

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By Betty Crocker Kitchens
Updated Mar 17, 2010
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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
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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

  • Step 
    1
    Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
  • Step 
    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.
  • Step 
    3
    Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
  • Step 
    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.
  • Step 
    5
    Bake 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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