Baby Dinner Rolls

Baked in mini-muffin cups, this yeast roll recipe makes a lot so it is perfect for a potluck.

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  • Makes: 24 servings
  • Yields: 24 rolls
  • Prep: 45 mins
  • Rise: 1 hr 30 mins
  • Bake: 12 mins 400°F
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Baby Dinner Rolls
cup warm water (105 degree F to 115 degree F)
package active dry yeast
2 3/4
tablespoons snipped fresh basil
tablespoons sugar
teaspoon salt
tablespoon milk
tablespoons finely shredded Parmesan cheese
  1. In a small bowl, combine warm water and yeast. Let stand for 5 minutes or until bubbly. Meanwhile, in a large mixing bowl, combine 2-3/4 cups of the flour, the 1/4 cup Parmesan cheese, the basil, sugar, and salt. Add yeast mixture. Stir until combined. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
  2. Preheat oven to 400 degree F. Lightly grease twenty-four 1-3/4-inch muffin cups. Divide each half of dough into 12 portions. Gently pull each portion of dough into a ball, tucking edges beneath. Arrange balls, smooth sides up, in prepared muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Brush tops with milk and sprinkle with the 2 tablespoons Parmesan cheese.
  3. Bake in preheated oven for 12 to 15 minutes or until tops are golden. Remove rolls from pans. Serve warm. Makes 24 rolls.
Nutrition Facts (Baby Dinner Rolls)
    Per serving:
  • 60 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 1 mg chol.,
  • 125 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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