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!

HERBED ROLLS     Pin It
(recipe adapted from Your Homebased Mom)
printable version

Frozen dinner rolls (I use/prefer Rhodes)
Mayonnaise
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.

Serving Up {Bread}: Pumpkin Knot Rolls

Pumpkin Knot Rolls have been a Thanksgiving tradition since I've been married.  They are easy enough that I really ought to make them more often than just once a year, but I can't imagine Thanksgiving without them.  They are such a beautiful, golden color!  They look absolutely incredible on the dinner table.

Because there aren't any traditional "pumpkin spices" in this recipe, the pumpkin flavor really is barely discernible.  But I believe the benefit of the pumpkin is in the texture.  These rolls are so incredibly soft that you will wish that Thanksgiving came monthly.

PUMPKIN KNOT ROLLS     
(recipe from Taste of Home magazine)
printable version

2 pkgs. Active dry yeast
1 cup warm milk
1/3 cup butter, softened
½ cup sugar
1 cup cooked or canned pumpkin
3 eggs
1 ½ tsp. salt
5 ½ - 6 cups all-purpose flour
1 Tbs. cold water
Sesame seeds (optional)

In a mixing bowl, dissolve the yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form soft dough.
Turn dough onto a lightly floured surface; kneed until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10 inch rope; tie into a know and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame seeds if desired.
Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks.
Yield: 2 dozen