here is another great recipe for an herbal dinner roll that i have saved from a magazine. these herb rolls are great when prepared with fresh herbs, but can also be used with dried herbs during the winter months.
these rolls are wonderful warm from the oven and served with margarine. this recipe makes 2 dozen rolls, so divide in half if you only need one dozen.
preheat the oven to 400 degrees. combine 1 envelope active dry yeast with 2 cups of warm water, around 110 degrees. allow the yeast to proof in the water about 5 minutes.
stir in 4 cups of self rising flour, 3/4 cup fresh chives, 1/2 cup fresh parsley, 1/4 cup sugar, and 1 large egg.
spoon the batter into 24 lightly greased muffin tins, filling about three quarters full. bake at 400 degrees for 20 to 22 minutes or until golden brown.
this stir and bake batter is very quick and easy. in 45 minutes, fresh rolls are ready to serve hot from the oven.