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Herb-and-Cheese Rolls

Recipe photo courtesy of Bryan Gardner
Source: Martha Stewart Living, December/January 2015
Total Time Prep Yield



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How would you rate this recipe?
  • MikeSLV
    26 NOV, 2014
    I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.
    • heather3005
      24 DEC, 2014
      The dough is pretty sticky, but when I've made this I did not add extra flour other than some on my hands to help with patting out the dough. The first time I made this, the dough barely rose but I took the chance and threw them in the oven anyway and they still turned out great! This time the dough is rising as expected. Don't let the sticky texture of the dough put you off -- this is a good recipe!

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