Martha Stewart Living, December/January 2015


Credit: Bryan Gardner

Recipe Summary

2 hrs 25 mins
25 mins
Makes 16


Ingredient Checklist


Instructions Checklist
  • Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.

  • Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.

  • Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.


Reviews (1)

Rating: Unrated
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.