Skip to main content

Southwestern Herb Rolls

Southwestern Herb Rolls




15 Rolls


1 hour 5 minutes


0 0 votes


  • 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



  1. 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.
  2. 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.
  3. 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.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews