HERB PULL-APART BREAD
1 1/2 pounds frozen roll dough (about 18 rolls)
1/4 cup butter or margarine, melted
2 tablespoons parmesan cheese, grated
1 teaspoon leaf thyme, crushed
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
Thaw dough in covered container or plastic bag; cut each roll in half.
Combine butter, parmesan cheese, thyme, dill, basil and rosemary in a shallow bowl. Dip each portion of roll dough in herb mixture and place in greased Bundt pan. Cover pan loosely with towel or greased plastic wrap. Let rise in a warm place until almost double in size, about 45 minutes.
Bake at 350 degrees F for 30 to 40 minutes, or until golden brown. Invert on serving platter; serve warm.
NOTE: Crushing the herbs in your hand just before use releases maximum flavor.
Makes 10 servings
Source: French's
1 1/2 pounds frozen roll dough (about 18 rolls)
1/4 cup butter or margarine, melted
2 tablespoons parmesan cheese, grated
1 teaspoon leaf thyme, crushed
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
Thaw dough in covered container or plastic bag; cut each roll in half.
Combine butter, parmesan cheese, thyme, dill, basil and rosemary in a shallow bowl. Dip each portion of roll dough in herb mixture and place in greased Bundt pan. Cover pan loosely with towel or greased plastic wrap. Let rise in a warm place until almost double in size, about 45 minutes.
Bake at 350 degrees F for 30 to 40 minutes, or until golden brown. Invert on serving platter; serve warm.
NOTE: Crushing the herbs in your hand just before use releases maximum flavor.
Makes 10 servings
Source: French's
MsgID: 3150453
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs and Spices (12 + Col...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs and Spices (12 + Col...
Board: Daily Recipe Swap at Recipelink.com
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