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Cheddar-Herb Rolls

Yield 12 servings (serving size: 1 roll)


  • 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

Nutrition 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

How to Make It

  1. Thaw dough according to package directions.

  2. Combine thyme, basil, and oregano.

  3. 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.

  4. Preheat oven to 350°.

  5. 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.

  6. 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.

Oxmoor House Healthy Eating Collection