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Parmesan Herb Batter Rolls

No need to knead these flavorful rolls!

Parmesan Herb Batter Rolls

Parmesan Herb Batter Rolls

difficulty

Easy

Yield

12 rolls

Prep Time

0:25

Bake Time

15 to 20 minutes

Rise Time

45 to 60 minutes

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  • difficulty

    Easy

  • Yield

    12 rolls

  • Prep Time

    0:25

  • Bake Time

    15 to 20 minutes

  • Rise Time

    45 to 60 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup water
  • 1/2 cup butter OR margarine
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • Topping:
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon leaf thyme
  • 1/4 teaspoon garlic powder
  • 1 tablespoon milk

Directions

  1. Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes.
  2. Combine all topping ingredients, beating until well mixed.
  3. Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
  4. Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.
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Parmesan Herb Batter Rolls

  • Difficulty: Easy
  • Yield: 12 rolls
  • Prep Time: 0:25
  • Bake Time: 15 to 20 minutes
  • Rise Time: 45 to 60 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup water
  • 1/2 cup butter OR margarine
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • Topping:
  • 1 package (3 ounces) cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon leaf thyme
  • 1/4 teaspoon garlic powder
  • 1 tablespoon milk

Directions

  • Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes.
  • Combine all topping ingredients, beating until well mixed.
  • Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
  • Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.