Carrot Herb Dinner Rolls


Submitted By: Marie Patterson

Ingredients

  • 11/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine
  • 1/2 cup shredded carrots
  • 1/3 cup milk
  • 1 egg, lightly beaten

    • Instructions


    Heat oven to 400º. In a medium mixing bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley flakes, and salt; blend well. Using a pastry blender or fork, cut in butter or margarine until mixture resembles coarse crumbs. Stir in carrots. Add milk and egg, stirring just until moistened.
    To form each roll, drop 1/4 cup of dough onto an ungreased cookie sheet. Bake at 400º for 12 to 14 minutes or until light golden brown. Serve warm.