Recipe: Lover's Knot Herb-Cheese Rolls (using frozen roll dough)

LOVER'S KNOT HERB-CHEESE ROLLS

2 tablespoons or more olive oil
1 package frozen roll dough (24 rolls)
1 tablespoon fresh parsley leaves
3 fresh sage leaves
9 fresh rosemary leaves
1/2 teaspoon fresh thyme leaves
1/2 cup grated Parmesan cheese
1 teaspoon cracked black pepper
1 beaten egg

Spread the olive oil on a baking sheet. Put the frozen rolls on the sheet, turning each to coat it lightly with oil. Cover the rolls lightly with oiled plastic wrap, and let them thaw.

Chop the herbs, mix them with cheese and pepper, and spread mixture in a thin layer on a sheet of waxed paper or a plate.

When the dough is soft enough to handle, oil your hands and shape each roll into a log about 5 inches long. Dip into the cheese-herb mixture, and make a lover's knot by bending each log into a U, then hooking 2 U's together at the bend to make a figure 8, pressing the ends together to seal the knot.

Put the rolls back on the baking sheet, cover them with oiled plastic wrap and let them finish rising until doubled in bulk.

Preheat the oven to 375 degrees F.

Brush the lover's knots with a little beaten egg just before you put them in the oven.

Bake for about 18 minutes, or until the rolls are golden brown and firm. Reheat before serving.

Makes 12 rolls
Source: Rosemary Knower in The Baltimore Sun, April 21, 1999