I’ve really been meaning to make some bread. I’m pretty sure I’ll get to it this week, but you never know. (Speaking of breadmaking..) In the meantime, I had a little bread baking warm-up when I made these “quick” rolls. I guess quick is a relative word in baking, since it still took about 2 hours in all to put together. I should be happy the prep wasn’t 3 days!

To put my own twist on this recipe, I added some grated parmesan cheese, some dried herbs and olive oil in place of canola. I’d love to try this recipe again with fresh herbs, or different cheese, or something sweet.. the possibilities of a blank slate…

These little things are tasty! I baked them up in a muffin tin, but you could easily do them in a round pan for a pull-apart effect. They were the perfect mix of a crusty outer layer and a soft, dense center. We enjoyed them with two different soups (Creamy Corn Soup and Leeky Broth with Ravioli).I hope you enjoy them, too!

Parmesan Herb “Quick” Rolls
(adapted from My Wooden Spoon)

1 package RapidRise Yeast
2 tbs sugar
2 tbs olive oil
3 cups flour
1 tablespoon Italian Seasoning (or your favorite mix of herbs, fresh or dried)
salt, to taste
1/2 cup parmesan cheese, grated
1 egg or egg white, if desired

1. Dissolve yeast in warm water until foamy. Meanwhile, add the rest of the ingredients into the bowl of a stand mixer with dough hook attachment. Mix well, until dough forms a ball. Rub dough ball with oil and place in a bowl. Cover with plastic wrap and let rise for 1 1/2 hours in a warm place.

2. After the dough rises, cut the dough into 12 rolls. Place in a greased pan (round or muffin tin). Wash with egg wash, if desired. Bake at 400 degrees for 12-15 minutes.