Cheddar-Herb Rolls

Oxmoor House
12 servings (serving size: 1 roll)


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1/2 (25-ounce) package homestyle roll dough (such as Rich's)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
Cooking spray
1 large egg white
1 tablespoon water
1 tablespoon instant minced onion


Thaw dough according to package directions.

Combine thyme, basil, and oregano.

Divide dough into 12 equal portions. Working with one portion at a time (cover remaining portions to keep dough from drying out), sprinkle 1/4 teaspoon herb mixture and 2 teaspoons cheese over dough. Knead dough to incorporate herbs and cheese. Shape dough into a ball. Place in a muffin cup or on a baking sheet coated with cooking spray. Repeat procedure with remaining portions of dough, herbs, and cheese. Let rise according to package directions.

Preheat oven to 350°.

Combine egg white and water in a bowl; stir well with a whisk. Brush rolls with egg white mixture; sprinkle evenly with minced onion. Bake at 350° for 13 minutes or until golden.

NOTE: To make cloverleaf rolls, after incorporating herbs, divide each portion of dough into 3 equal pieces; roll each piece into a ball. Place 3 balls in a muffin cup coated with cooking spray. Repeat with remaining portions of dough. Let rise, and bake as directed.

Created date

March 2010

Nutritional Information

Calories 100
Fat 2.4 g
Satfat 0.7 g
Protein 4.6 g
Carbohydrate 15.7 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 210 mg
Caloriesfromfat 21 %
Fiber 1.1 g
Calcium 47 mg