Southwestern Herb Rolls

You can get rolls on the table in about an hour with this flavorful no-knead recipe. These rolls go great with chili or just about any kind of soup.

Southwestern Herb Rolls


15 Rolls



Prep Time


Bake Time

12 to 15 minutes

Rise Time

10 minutes

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  • 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® RapidRise® Instant 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.

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