Parmesan Herb Dinner Rolls Recipe
KB Mixes Needed:
Best Ever Sandwich Buns
For this recipe, there were two variations. First is the Parmesan herb dinner roll and the second is the cream cheese herb stuffed dinner roll. They both baked at the same time and for the same duration.
NOTE: The cream cheese roll MUST be sealed well, or the filling will come out while
baking.
Parmesan Herb Dinner Roll
Ingredients:
KB Best Ever Sandwich Buns
1 cup egg whites
1 tbsp apple cider vinegar
1 cup water
3/4 cup Parmesan cheese
2 tbsp butter, melted
1tbsp fresh rosemary
2 tsp dried oregano
Directions:
1 clove garlic, minced
1. Mix together Parmesan cheese, rosemary, oregano and garlic. Set aside.
2. Follow the directions on the back of the KB Best Ever Sandwich Bun mix.
3. While the dough is resting for 5 minutes, add in all but ¼ of the Parmesan
mixture. Mix to combine fully.
4. Drop 10-11 dinner rolls on to a parchment lined baking sheet using a cookie or
ice cream scoop, making sure to leave 2 inches between each roll.
5. Bake at 350 for 30 minutes.
6. While the rolls are baking, melt 2 tbsp butter and combine with the last ¼ of the
Parmesan mixture. Gently brush on top of the rolls after the 30 minutes is
finished, then bake for an additional 10-15 minutes. The tops should be a golden
brown.
7. Let rest 10 minutes before enjoying.
For the Cream Cheese Herb Stuffed Dinner Roll variation
Ingredients:
KB Best Ever Sandwich Buns
1 cup egg whites
1 tbsp apple cider vinegar
1 cup water
6 oz cream cheese
2 tbsp butter, melted
½ cup Parmesan cheese
2 tsp fresh rosemary
1 ½ tsp dried oregano
1 clove garlic
Directions:
1. Mix together cream cheese, ¼ cup Parmesan cheese,1 ½ tsp rosemary, 1 tsp
oregano and ½ clove of garlic. Set aside.
2. Follow the directions on the back of the KB Best Ever Sandwich Bun mix.
3. After the dough has rested, scoop out 10-11 dinner rolls using a cookie or ice
cream scoop onto a parchment lined baking tray. Using wet fingers, make a well
in the center of each roll.
4. Scoop 1 tbsp cream cheese mixture into the hole. Using wet fingers, slowly cover
the cream cheese center with the sides of the roll, making sure to cover and seal
it completely. Smooth out the top if desired.
5. Bake at 350 for 30 minutes.
6. While the rolls are baking, melt 2 tbsp butter and combine with the last ¼ of the
Parmesan mixture. Gently brush on top of the rolls after the 30 minutes is
finished, then bake for an additional 10-15 minutes. The tops should be a golden
brown.
7. Let rest 10 minutes before enjoying.
Thoughts on the recipes:
The first Parmesan herb dinner roll is AMAZING! The texture and taste of the rolls are perfect. When the butter is applied after the 30 minutes of baking, the rolls did deflate slightly. But after 10-15 minutes, all the rolls has risen again and stayed that way.
The cream cheese herb stuffed dinner rolls were a little different. After the butter mixture was applied, most of the rolls has deflated and only ½ of them rose back up after finishing the baking time and resting. It may be some extra moisture in the roll. Also, the cream cheese mixture came out of a few of the rolls that weren’t sealed all the way. If using this recipe, I’d suggest being extra vigilant to make sure they are sealed up all the way before baking.
