Rosemary-Cheese Dinner Rolls

February 13, 2008
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Remember Emily’s AC guy’s Last-Minute Dinner Rolls? Well, here’s a fun variation. If anyone in your family doesn’t like rosemary, use dill weed instead. SAM

1 cup self-rising White Lily flour
1 teaspoon finely snipped fresh rosemary
1 tablespoon finely grated Parmesan
1 cup milk
2 tablespoons mayonnaise

Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin.

In a small bowl, combine the flour, rosemary, and Parmesan. With a fork, stir the milk into the flour mixture until just blended. Add the mayonnaise and stir until just blended. Do not overwork the dough. Divide evenly among the cups in the prepared muffin tin. Bake for 18 minutes.
Makes one dozen rolls.

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