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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My Mama and I created these rolls for our Christmas guests one year and they were a big hit.Hannah Heinritz, Menomonee Falls, Wisconsin Ingredients:
1/2 cup sour cream |
1/8 teaspoon dried basil |
1/8 teaspoon dried marjoram |
1/8 teaspoon dried oregano |
1/8 teaspoon dried parsley flakes |
1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon dried thyme |
dash rubbed sage |
1 loaf (1 pound) frozen bread dough, thawed |
2 tablespoons butter, melted |
3 tablespoons grated parmesan cheese |
Directions:
1. In a small bowl, mix sour cream and herbs until blended. Divide dough into 12 portions. On a lightly floured surface, roll each into a 4-in. circle. Top each with 2 teaspoons sour cream mixture; bring edges of dough up over filling and pinch to seal.
2. Place in greased muffin cups, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
3. Brush tops with melted butter; sprinkle with cheese. Bake 18-20 minutes or until golden brown. Yield: 1 dozen.
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