Italian Herb Spiral Rolls

There are certain types of breads and rolls that are just made to be eaten with a bowl of soup. They taste good with a bowl of soup, or dipped in a bowl of soup. And these Italian Herb Spirals Rolls are definitely perfect alongside a hot, creamy bowl of soup.

The rolls themselves are full of buttery goodness and lots of flavor. They are flaky and soft. The only thing to watch out for is that the dough is a little temperamental and the rolls will get tough if you over-work the dough. They’re also best served warm, right out of the oven.

Italian Herb Spiral Rolls

  • 1 c. water
  • 1/4 c. butter or margarine, cut into chunks
  • 1/4 c. sugar
  • 1 t. salt
  • 1 pkt. yeast
  • 3 c. flour
  • 1 egg
  • 1/4 c. butter or margarine, softened and divided
  • 1 T. Italian seasoning\
  • 1 T. Parmesan cheese
  • 1 t. garlic powder
  • 1 t. salt

1. In a small saucepan, combine water and 1/4 c. butter or margarine. Heat until butter is completely melted.(should be about 125 degrees.)

2. Meanwhile, combine sugar, salt, yeast and 1 c. flour in a mixing bowl. Slowly pour in the hot water/butter combination and beat until combined. Add 1 c. flour and continuing beating on low until combined. Add the egg and beat 1 more minute.

3. By hand, stir in the remaining 1 c. flour. Cover dough and let rest for at least 30 minutes. (Or you can refrigerate it for up to 24 hours.)

4. On a floured surface, roll dough into a rectangle. Spread with 2 1/2 T. softened butter or margarine. Combine the Italian seasoning, Parmesan cheese, garlic powder and salt. Sprinkle over butter. Roll up jelly-roll style, starting at the long ends.

5. Cut rolled dough into 1/2 to 1 inch slices. Place on lightly greased baking sheets, cover and let rise for 1 1/2 hours.

6. Bake at 400 degrees for 10 to 12 minutes, until golden brown. While rolls bake, melt the remaining 1 1/2 T. butter or margarine. Brush over the baked rolls and serve immediately.

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