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Holiday Herb-Cheese Rolls

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  • 4 to 4-1/2 cups all-purpose flour

  • 1/4 cup sugar

  • 2 tablespoons mashed potato flakes

  • 1 package (1/4 ounce) active dry yeast

  • 2 teaspoons salt

  • 1/2 teaspoon dill weed

  • 1/4 teaspoon garlic powder

  • 2 cups water

  • 4-1/2 teaspoons butter

  • 1 cup old-fashioned oats

  • 1 large egg, room temperature

  • 3/4 cup shredded part-skim mozzarella cheese


  • 2 tablespoons fat-free milk

  • 4-1/2 teaspoons grated Parmesan cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dill weed

  • 1/2 teaspoon dried basil


  1. In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill, and garlic powder. In a small saucepan, bring water and butter just to a boil.

  2. In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).

  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled for about 1-1/4 hours.

  4. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls.

  5. In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes.

  6. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.

Nutrition Facts 1 roll: 119 calories, 2g fat (1g saturated fat), 13mg cholesterol, 228mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Thanks for reading!

Renee VanHeel

Call or text: 858-472-7295 Book a 15-minute free consultation with me

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