One Dozen Dinner Rolls Coming Up

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.

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Honest Abe’s Herb Delights – Savory Dinner Rolls

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
Cooking Spray

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.