Recipe by Oxmoor House January 2002


Recipe Summary

12 servings (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

100 calories; fat 2.4g; saturated fat 0.7g; protein 4.6g; carbohydrates 15.7g; cholesterol 3mg; iron 1.3mg; sodium 210mg; calories from fat 21%; fiber 1.1g; calcium 47mg.