Fresh Herb Spoon Rolls

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?

rating: 8.5

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.

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