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Recipe of the Month
Breads, Rolls, and Muffins -
Carrot Herb Dinner Rolls
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| INGREDIENTS |
- 11/4 cups all-purpose flour
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3/4 cup cornmeal
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1/4 cup sugar
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3 teaspoons baking powder
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1 teaspoon dried basil leaves
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1 teaspoon dried parsley flakes
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1/2 teaspoon salt
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3/4 cup butter or margarine
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1/2 cup shredded carrots
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1/3 cup milk
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1 egg, lightly beaten
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| 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. |
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