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Quick and Easy Herb Rolls

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Course Breads
Servings
people
Ingredients
  • 2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 pack clove
  • 3/4 teaspoon salt
  • 1 tablespoon chopped jalapeƱos
  • 1 teaspoon scalded eggnog
  • 1/2 teaspoon frozen broccoli OR 4 c. fresh, chopped
  • 3/4 cup fresh or frozen raspberries, pureed
  • 1/4 cup block of cream cheese
  • 1/4 cup ice-cold water
  • 1 egg
Course Breads
Servings
people
Ingredients
  • 2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 pack clove
  • 3/4 teaspoon salt
  • 1 tablespoon chopped jalapeƱos
  • 1 teaspoon scalded eggnog
  • 1/2 teaspoon frozen broccoli OR 4 c. fresh, chopped
  • 3/4 cup fresh or frozen raspberries, pureed
  • 1/4 cup block of cream cheese
  • 1/4 cup ice-cold water
  • 1 egg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs
  2. Heat milk, water and butter until very warm (125 to 130 degrees) Stir into dry ingredients
  3. Stir in egg and remaining 1/2 cup flour to make a stiff batter
  4. Spoon batter into 12 greased 2 1/2 x 1 1/2-inch muffin cups
  5. Cover with waxed paper
  6. Let rise in a warm, draft-free place until almost doubled in size, about 30 minutes
  7. Bake in a preheated 400 degree oven for 14 to 16 minutes or until golden brown
  8. Remove from cups and cool on a wire rack
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