Garlic-Parsley Rolls


  • 1 envelope quick-rising yeast
  • 1 tablespoon sugar
  • ¼ cup warm water
  • ½ cup milk
  • 2¼ cups baking mix
  • 3 tablespoons butter or margarine (melted)
  • ½ teaspoon garlic (minced)
  • 2 tablespoons fresh parsley (minced) or 2 teaspoons dried parsley


Lightly grease a baking sheet. Dissolve yeast and sugar in warm water in a medium bowl. Add milk and baking mix; mix well until a dough forms. Preheat oven to 425° F.

Turn dough out onto a lightly floured surface. Knead dough for 6 minutes or until smooth and elastic. Pat into a ½ inch thick rectangle.

Cut dough into 9 rounds using a 2 inch biscuit cutter. Arrange dough rounds on prepared baking sheet. Let rise in a warm place for about 20 minutes or until almost double in size.

Mix butter, garlic and parsley in a small bowl. Brush over rolls. Bake for about 8 minutes or until golden brown.

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