Lionheart Wines
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Tarragon Rolls

Servings: 6-8 rolls
2 1/2 cups flour, divided
1 teaspoon salt
1 package rapid rise yeast
1 tablespoon parsley flakes
1 teaspoon dried tarragon
1 teaspoon celery seed
2 tablespoons sugar
1 egg
2 tablespoons vegetable oil
1 cup warm water

  • Preheat oven to 350 degrees F.
  • Combine 1 1/2 cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high for 3 minutes. Stir in remaining 1 cup of flour.
  • Spray muffin tins with non-stick spray and spoon in the batter, filling 6 to 8 muffin cups. Let rise in a warm place until double, about 15 minutes to 30 minutes.
  • Bake muffins for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve

Diana's Desserts (

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