Herb Nut Rolls Recipe
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Herb Nut Rolls Recipe
Herb Nut Rolls Ingredients:
FILLING
3 oz Pkg cream cheese,
-softened
1 tsp Minced fresh chives, or
-green onion tops
ROLLS
1 package Pillsbury Hot Roll Mix
1/2 cup Chopped pine nuts or
-almonds
1 tbsp Minced fresh parsley OR
1 tsp Dried parsley
1/2 tsp Dried basil leaves
1/2 tsp Dried tarragon leaves
1/4 tsp Garlic powder
1 cup Water heated to 120 to
-130 degrees
2 tbsp Butter, softened
TOPPING
1 Egg white
1 tsp Milk
2 tbsp Grated Parmesan cheese
Herb Nut Rolls Preparation:
In small bowl, combine filling ingredients; mix well, refrigerate.
Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast
from foil packet, pine nuts, parsley, basil, tarragon and garlic
powder; mix well. Stir in hot water, butter and egg until dough pulls
away from sides of bowl. Turn dough out onto lightly floured
surface. With greased or floured hands, shape dough into a ball.
Knead dough 5 minutes until smooth, sprinkling with additional flour
if necessary to reduce stickiness. Cover dough with large bowl; let
rest 5 minutes. Divide cream cheese mixture into 12 equal pieces;
flatten each to a 3" circle. Place cheese piece on center of each
circle. Wrap dough around cheese, pressing edges of dough to seal.
Place rolls, seam side down, in greased pan. Cover loosely with
greased plastic wrap and cloth towel. Let rise in warm place for 30
minutes or until doubled in size. Heat oven to 375 degrees. Uncover
dough. In small bowl, beat egg white and milk until well blended.
Brush over rolls. Sprinkle with Parmesan cheese. Bake for 20 to 30
minutes or until golden brown. Serve warm.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | Madeleine L'Engle (1918--) American author. |
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