Fresh Herb-Topped Rolls
INGREDIENTS
1
tablespoon cornmeal
1
loaf (1 lb) frozen honey-wheat or white bread dough, thawed as directed on package
36
fresh Italian (flat-leaf) parsley leaves
1
egg
1
tablespoon water
DIRECTIONS
- 1Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
- 2Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
- 3Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
- 4In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
- 5Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Any fresh flat-leaf herb, such as dill weed, sage or marjoram, can be substituted for the Italian parsley.
Place the parsley leaves close together on the rolls; they'll shrink during baking, increasing the space between them.
