Recipe by SUSANNECS
"These are the easiest rolls I have made in a long time. They take little time, and smell like heaven itself!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
active dry yeast
butter, cut into small pieces
2 1/4 cups
all-purpose flour, divided
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!!!
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.
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!!
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.
I will look forward to trying these - my children are grown but they stil love rolls.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Batter Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make rosemary pull-apart rolls from scratch.
Super-easy rolls just like the ones the cafeteria ladies gave out!
See how to make simple French bread dinner rolls from scratch.