Herbed Batter Rolls Recipe - Allrecipes.com
Herbed Batter Rolls Recipe
  • READY IN 30 mins

Herbed Batter Rolls

Recipe by  

"These are the easiest rolls I have made in a long time. They take little time, and smell like heaven itself!"

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Ingredients Edit and Save

Original recipe makes 8 rolls Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
  2. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
  3. Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2006

Not sure if the original is worth a 5, but I altered the recipe which is why I'm giving it a 5. I used 2 1/4 tsp active dry yeast, 1/2 tsp sugar 1/2 cup warm water, 1 cup plus 4 Tbsp flour, 1 Tbsp Oil, 1/2 tsp salt, 1 1/4 tsp garlic powder, 1/2 tsp oregano 1/2 tsp basil, and 2 Tbsp Parmesan cheese. All I can say is YUM YUM...straight from the lips and onto the hips!!!

 
Most Helpful Critical Review
Jun 13, 2003

These were easy to make considering it was my first experience with a yeast rising bread. In fact my eleven yr. old daughter helped me make them. The texture of the rolls were very good, almost a cross between a biscuit and a roll. I think I'll try a different combo of spices next time as the sage, nutmeg flavor wasn't my favorite. Will try with rosemary or maybe dill.

 

41 Ratings

Jun 26, 2003

These were good, easy rolls... nothing spectacular, but definitely a good recipe to have around when you want to whip up some quick rolls for dinner. I added parmesan cheese to the batter, which was very good. I just want to know-- in what world does this recipe make 8 rolls??? I made 12, & I filled the muffin cups almost to the top!!

 
Jun 26, 2003

This is the only bread recipe that I can do with awesome results. It is the easiest and the quality of the rolls are great, especially during the holidays. I have also made more than the recipe calls for. I suggest using a 12 muffin tin. I have used different herbs that I like such as thyme, and rosemary when I make them with a roasted chicken. Experiment with the recipe. And make sure to place this one in your recipe box, because people will be asking for the recipe.

 
May 10, 2003

I will look forward to trying these - my children are grown but they stil love rolls.

 
Aug 04, 2003

These were very good rolls, and I gratefully extend my thanks to the author. However, there are a few pointers I'd like to share which may help other readers: 1) You may need to add more herbs, they could've used a "kick" 2) I used my 6-muffin jumbo tin and it worked well;I would not have have enough batter for the 12-muffin tin, unless I made these super small, and if you do that, what's the point? 3) Don't drop them by spoonfuls into the tins - wet your hand and grab blobfuls, it's much easier! This recipe is a keeper and we enjoyed them last night with spaghetti & meatballs.

 
Jul 07, 2008

Surprisingly good. I'm used to garlic herbed rolls and these were on the sweeter, lighter side. A nice change from the typical herbed roll. Be prepared for very gooey batter but they rose well and baked sooner than the time allotted for. I only needed to spray cooking oil (Pam) in the muffin pan and they didn't stick at all. Everyone loved it and they were very quick. I love how it didn't require kneading and only used one bowl.

 
Mar 06, 2006

These are very easy to make. Cross between a biscuit and a hearty dinner muffin. It went well with the Italian Sausage Soup on this site. I did 'tweek' it a bit on the spices, I added parmesan cheese (from the can), Italian seasoning and garlic powder instead of sage, tarrogon, and nutmeg due to having an Italian dinner. But the basis of this recipe IS a keeper! I'm sure with different meals, your mind could go wild and the list could be endless.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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