Herb Nut Rolls Recipe

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Herb Nut Rolls Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Herb Nut Rolls

Ingredients

FILLING

3 oz pkg cream cheese, softened
1 tsp minced fresh chives, or green onion, tops

ROLLS

1 package pillsbury hot roll mix
1/2 cup chopped pine nuts or almonds
1 tbsp minced fresh parsley or
1 tsp dried parsley
1/2 tsp dried basil leaves
1/2 tsp dried tarragon leaves
1/4 tsp garlic powder
1 cup water heated to 120 to 130 degrees
2 tbsp butter, softened

TOPPING

1 egg white
1 tsp milk
2 tbsp grated parmesan cheese

Preparation

In small bowl, combine filling ingredients; mix well, refrigerate.
Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast
from foil packet, pine nuts, parsley, basil, tarragon and garlic
powder; mix well. Stir in hot water, butter and egg until dough pulls
away from sides of bowl. Turn dough out onto lightly floured
surface. With greased or floured hands, shape dough into a ball.
Knead dough 5 minutes until smooth, sprinkling with additional flour
if necessary to reduce stickiness. Cover dough with large bowl; let
rest 5 minutes. Divide cream cheese mixture into 12 equal pieces;
flatten each to a 3" circle. Place cheese piece on center of each
circle. Wrap dough around cheese, pressing edges of dough to seal.
Place rolls, seam side down, in greased pan. Cover loosely with
greased plastic wrap and cloth towel. Let rise in warm place for 30
minutes or until doubled in size. Heat oven to 375 degrees. Uncover
dough. In small bowl, beat egg white and milk until well blended.
Brush over rolls. Sprinkle with Parmesan cheese. Bake for 20 to 30
minutes or until golden brown. Serve warm.

Servings: 12