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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

Southwestern Herb Rolls

difficulty

Easy

Yield

15 Rolls

Prep Time

0:45

Bake Time

12 to 15 minutes

Rise Time

10 minutes

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  • difficulty

    Easy

  • Yield

    15 Rolls

  • Prep Time

    0:45

  • Bake Time

    12 to 15 minutes

  • Rise Time

    10 minutes

Ingredients

  • 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

Directions

  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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Southwestern Herb Rolls

  • Difficulty: Easy
  • Yield: 15 Rolls
  • Prep Time: 0:45
  • Bake Time: 12 to 15 minutes
  • Rise Time: 10 minutes

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.