Herbed Garlic Rolls in the food processor

Light, flavorful, so easy to make!  From the "Cuisinart’s The Connoisseur's choice p11 Sept 91" issue, this roll recipe is excellent.  I shaped them for the photo in bowknots – roll into 6” ropes and tie a simple knot, but they are excellent as regular buns too.  Serve them as I did, with a salad, or with pasta. 
It takes about 1 1/2 hours from start to finish, even if you are inexperienced.  
                           Herbed Garlic Rolls
6 Rolls
12 Rolls
1      Ounces  Parmesan Cheese
  2     Ounces  Parmesan Cheese
½     Small  Garlic Clove
  1     Small  Garlic Clove
1      Tablespoons  Butter
  2     Tablespoons  Butter
1 ½  Cups  Bread Flour (6 ¾ ounces)
  3     Cups  Bread Flour (13 ½ ounces)
½     Teaspoon  Sugar
  1     Teaspoon  Sugar
1      Teaspoon  Instant Yeast
  2     Teaspoons Instant Yeast
1      Teaspoons  Dried Thyme
  2     Teaspoons  Dried Thyme
 ½    Teaspoon  Salt
  1      Teaspoon  Salt
 ½    Cup  Water
  1     Cup  Water

Cut parmesan into 1" pieces.  With machine running, drop cheese and garlic through feed tube; process until finely chopped, using metal blade, about 45 seconds.  Leave in work bowl. Heat water to 120-125°.
Add butter (cut into 1" pieces), flour, sugar, yeast, and seasoning to work bowl.
With machine running, pour water through feed tube in a steady stream, about 45 seconds.  Continue processing until mixture forms a ball and starts to clean the inside of the work bowl, then let machine run 60 seconds to knead dough.
Scrape down bowl, let dough rise about 10 minutes right in covered workbowl in a warm place.
Punch down dough and divide into 2 ounce portions.  Shape each piece into a ball, place on greased baking sheet (I use parchment paper), and let rise until doubled, about 25 minutes. 
Preheat oven to 375° while dough is rising.  Bake rolls until golden brown, about 20 minutes.  Cool on wire rack.
2012 Cost:  $1.59 per dozen
Per Serving: 164 Calories; 4g Fat (21.8% calories from fat); 6g Protein; 26g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 287mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

If you don't have a food processor, this recipe can be made on the dough cycle of a bread machine and then shaped for the last rise, or in your stand mixer or by hand, for that matter. 


  1. These look wonderful and I will try them for sure. I have never made bread in the processor either and will give it a whirl....ha ha Thanks again.

  2. These came out perfect followed the recipe for a dozen was able to make 13 rolls. The only thing I suggest is to bake for 17 minutes because they came out a little too crisp for our liking at 20 minutes. I also brushed melted butter with garlic powder on top and replaced the thyme in the dough with parsely. Yum! Thank you.

    1. Glad you liked these excellent and easy rolls. If your rolls made 13 instead of 12, they probably would take a little less time to bake.

  3. Hi Sue! I love making pizza dough in the food processor so this will be fun too! I love that the recipe doesn't use eggs! I don't like 'eggy' bread! Thanks for sharing! Have a great week! Blessings from Bama!


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