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Herb Rolls

Breads, Holidays, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 18 servings per recipe.

  • 1 package dry yeast
  • 3 tablespoons sugar
  • 4 tablespoons combined parsley, thyme, chives, rosemary
  • 3 1/2 cups flour
  • 2 tablespoons oil
  • 1 large egg, beaten
  • 1/2 cup milk


  1. Sprinkle yeast in 1/4 cup lukewarm water.
  2. Let stand 5 minutes, add sugar.
  3. Put flour in a bowl, make a well and add oil, herbs, and milk.
  4. Reserve 1 tablespoon of the beaten egg to brush tops with, add remaining egg to dough.
  5. Stir until mixed, then knead dough on floured board until elastic,about 10 minutes.
  6. Shape into balls (about 1 1/2″ across and 1/2 ounce each, you can also refrigerate dough overnight here and continue the next day)
  7. Put rolls on greased cookie sheet.
  8. Let rise until doubled in size, about an hour.
  9. Preheat oven to 350 degrees.
  10. Brush rolls with remaining egg.
  11. Bake about 20-25 minutes, or until well browned.

About This Recipe

These delicious rolls can be cooked at once or the dough can go in the freezer after shaping it for future use.

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