5 Reviews

These are excellent. I had shredded parm. cheese, so I just chopped it with the herbs in the food processor. I did run out of herb cheese mix so two of my rolls were baked plain. One of my guests said he thought they were the best rolls he had ever eaten. Thanks for an awesome recipe.

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Marianne in the Village March 01, 2010

Great rolls! I used 1 tablespoon yeast and used 4 tablespoons butter, and baked mine at 375 degrees for 22 minutes on convection bake. thanks Cheryl!...Kitten:)

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Kittencal@recipezazz January 18, 2006

These were delicious and earned lots of compliments! I invited some people over spur of the moment, so didn't follow the directions with one of the pans and let the rolls rise and bake right away. The other pan I baked the next day, but I really couldn't tell the difference! Although it is handy to have those rolls ready to pull out of the fridge on a busy day. The cheesy herb mixture was fabulous too (I had fresh parsley but used dried thyme and rosemary). These were wonderful, served warm, with baked beans. Thanks!

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Kaarin January 17, 2006

These are some of the best rolls I've ever eaten! They were a tiny bit tedious to make and my balls weren't all the same size so they didn't look perfect, but they were oh so tasty. The cheese/spice mix was absolutely delectable...I had just enough to make it to the last 3 balls. Only thing I changed was that I had freshly grated pecorino romano cheese that I subbed for the parmesan. We had these with chili, and although it may sound weird, they went perfectly with it. P.S. I also didn't refrigerate them overnight, just a couple hours and if it hurt anything, you'd never know it! Thanks for sharing this!

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Karen=^..^= January 11, 2006
Herb & Cheese Crusted Cloverleaf Rolls