Easy one-hour rosemary rolls
Easy one-hour rosemary rolls use a box mix (Yep–that’s what I said!) to kickstart this simple side dish for your holiday or everyday table. And they are ready in an hour or less.
Okay so I’m bending my “make it yourself” mantra on this one. But it’s the holidays and Lord knows we have enough to do. I think I have no less than 6 potluck/family meals in the next two and a half weeks and this is one recipe that might get me through it.
I know, I know–this recipe may be way more hands-on than most of you are used to, but it can be done. I believe in you. You just knead to believe in yourself. (Wah-wah-wah–it took me 15 minutes to think that up so I’m not taking it out no matter how bad it is.)
We’re gonna start this little adventure with a box of Pillsbury Hot Roll Mix. You can find it in your baking aisle, usually up near the other flours. All you have to do is follow the directions on the box and add a few fresh herbs in.
I will say that fresh herbs are best (and they aren’t that expensive), but if you want to use dried, use half of the amount I recommend. I didn’t go nuts on the herbs here–I just added enough for you to notice them, but not overtake your meal or your mouth. And I did throw in a little fresh parsley just for extra color but it’s optional and if you only have dried, just skip it. The dried stuff tastes like cardboard.
Don’t be afraid of a shortcut when you need it! I hope that if you’re new to baking bread (or just slap out of time), that this will be a step in the right direction for you. You could even bake them and freeze them a few days ahead of the holiday if you needed to, they will hold up just fine. Happy baking!
Oh and P.S: Afraid of yeast? Try my yeast-free mix and bake version. Looking for more of a challenge? My classic yeast rolls may be more your speed.
Easy one-hour rosemary rolls
- 1 box Pillsbury Hot Roll Mix
- 1 cup hot water
- 1 egg
- 2 tablespoons softened butter
- 1 teaspoon chopped rosemary chop then measure
- 1 teaspoon chopped thyme leaves remove them from the stems
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped parsley optional
- 1/4-1/2 cup all purpose flour
- Prepare the rolls according to the package by adding the flour, yeast, hot water, butter and egg to a bowl.
- Add your herbs and garlic.
- Stir to combine and form a soft dough.
- Turn out onto a floured surface and knead for about 5 minutes or until the dough is slightly smoother, adding a little flour as needed to keep it from sticking.
- Allow to rest, covered with a bowl for 5 minutes.
- Grease a muffin tin with cooking spray.
- Break off balls about the size of a walnut (about 1 1/2 inches across) and place two balls in each muffin tin, side by side.
- Preheat the oven to 375 degrees.
- Allow the dough to rise until they are just about doubled; 30 minutes or so.
- Bake until golden brown, about 16-18 minutes.
- Brush with butter when you take them out of the oven.
I’m trying the mix! Love how easy these are!