When it comes to baking breads and rolls, I’m not exactly a baker. Give me a cake, you got it. Want a Souffle? No problem. But a loaf of bread – sometimes it’s perfect, other times it’s not. I don’t know why baking bread is such a challenge for me, it just is.
Have you seen these cute dinner rolls that are perfect for Thanksgiving? My sister sent me the recipe a few years back. It’s not really a recipe, but more instructions into how to transform frozen dinner rolls into the cutest “pumpkin” rolls.
Are you a great baker? Nope, me either. I can make a Chocolate Soufflé just fine, but I’m not the best when it comes to dinner rolls or breads or things that require all that kneeing and rising and well, you get the picture.
I love these biscuit style dinner rolls. They are full of savory flavor with plenty of dried herbs we all have handy in our spice pantry. They are super easy to make and would be a wonderful addition to all sorts of things – like fried chicken or as an alternative to the usual brown and serve dinner rolls at Thanksgiving.
The first time I made them, it was In Honor of President’s Day. With a little historical research, I created a fun menu to honor George Washington and Abraham Lincoln, hence the name. Since then, I’ve whipped up these delicious, savory biscuits to enjoy with a number of dishes that go well with the roll’s slightly salty herb flavors. Truth be told, I love Rosemary in just about everything – especially breads. There’s something almost intoxicating about the aroma of Rosemary laced breads baking in the oven on a cool evening.
These rolls are best fresh from the oven. Just split them open, butter lightly and enjoy!
Honest Abe’s Herb Delights
2 Cups Self-Rising Flour
¼ Teaspoon Dried Sage
¼ Teaspoon Dried Thyme
¼ Teaspoon Crushed Rosemary
¼ Cup Mayonnaise
1 Cup Buttermilk
Heat oven to 400-degrees.
Spray 12-muffin tin with cooking spray. Set aside until ready to use.
Whisk herbs into flour. Use a dinner knife or pastry cutter to mix in mayonnaise and buttermilk. DO NOT over mix.
Divide biscuit batter into muffin tins and bake 15-20 minutes.