Thursday, January 12, 2012

Serving Up {Bread}: Herbed Rolls

Nothing goes better with all the soup recipes that I have been posting than freshly baked bread. Whether it is corn bread or french bread or polenta bread - warm bread just goes perfectly with a hot bowl of soup. These rolls make the perfect accompaniment to just about any meal and because they are super easy (and super yummy) they are served frequently at our home. My son refers to them by asking, "are we having my favorite rolls?" There you go - a raving review from a nine year old!

Play with the seasonings all you'd like. While we generally stick with an italian blend, I have used a dill blend (pampered chef) when serving them alongside fish, and you could also easily use a garlic mix and have a garlic bread knockoff.  Yum!

(recipe adapted from Your Homebased Mom)
printable version

Frozen dinner rolls (I use/prefer Rhodes)
Butter, melted
Parmesan cheese, shredded
Italian Seasoning
Dried parsley

Place the mayo, the butter and the shredded Parmesan each in separate bowls.
Take a frozen dinner roll, dip the top half first in the mayo, dip second in the melted butter and then dip third into the grated Parmesan.  Place in a greased baking pan (8x8 or 13x9 depending on the number of rolls you are making).  Repeat these steps with the remaining frozen rolls.
When all the rolls are in the pan, sprinkle the tops with Italian seasoning and dried parsley (or any other preferred herb combination).  Cover with plastic wrap and all the rolls to rise based on the frozen rolls directions - usually 4-5 hours at my house.  Bake according to directions on the package.

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