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Southwestern Herb Rolls

  • Beginner
  • 15 Rolls
  • 1 hr 5 min
Baking Success Or Baking Mess


3 to 3-1/2 cups all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons minced onion
2 tablespoons sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 teaspoon leaf oregano
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
1/3 cup finely diced red bell pepper
2 teaspoons whole cumin seed


Combine 1-1/2 cups flour, 2 tablespoons cheese, minced onion, sugar, undissolved yeast, oregano and salt in a large mixer bowl. Heat water, 2 tablespoons butter and peppers until very warm (120°F to 130°F). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter. Cover; let rest 10 minutes.

Stir batter down; spoon into greased 2-1/2-inch muffin cups, filling cups 3/4 full. Melt remaining butter; brush on rolls. Cover; let rise in warm, draft-free place until doubled in size, about 10 to 15 minutes.

Sprinkle rolls with remaining cheese and cumin seed. Preheat oven to 400°F. Bake 12 to 15 minutes or until done. Remove rolls from cups; cool on wire rack.

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