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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. 
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12
Calories 34kcal
Author Rachel Ballard


  • 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.


Calories: 34kcal