Parmesan Herb Batter Rolls

Parmesan Herb Batter Rolls

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Easy Easy

Prep Time

0:25 0:25

Bake Time

15 to 20 minutes 15 to 20 minutes

Rise Time

45 to 60 minutes 45 to 60 minutes

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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.

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