These rolls were easy to make, but when I looked up the recipe online to copy for this blog, there was some discrepancy about the yeast needed. It says 1 1/4 ounces in the magazine, but online it says to use 1/4 ounce. In any case, I tried to halve everything in this recipe since it makes 2 dozen rolls. I used dried parsley instead of fresh, and I don’t know if my warm water was 110 degrees or not, but in any case, these were good! I should have used more chives though (I didn’t really measure). I froze what was left over. Wonder if they will be as good reheated?
Fresh Herb Spoon Rolls
(Southern Living, June 2010)
* 1 (1/4-oz.) envelope active dry yeast
* 2 cups warm water (110°)
* 4 cups self-rising flour
* 3/4 cup melted butter
* 3/4 cup chopped fresh chives
* 1/2 cup chopped fresh parsley
* 1/4 cup sugar
* 1 large egg, lightly beaten
1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 400° for 20 to 22 minutes or until golden brown.