SRC: Fifteen-Minute Dinner Rolls

My Secret Recipe Club partner for this month was Sawsan of Chef in Disguise.  Her blog is full of incredibly tempting recipes, and I was especially drawn to the variety of bread recipes she's posted.  I bookmarked her crescent dinner rolls, her sesame bread, and her Hoska braided bread.  The recipe I ended up choosing was Sawsan's fifteen-minute dinner rolls. I've actually been searching for a quick, healthy dinner roll recipe because I'd often like to add some bread to a meal but haven't planned ahead enough to make a yeast bread.  So, this was perfect!  This recipe is great because you can whip it together in minutes, and it makes the perfect amount for a meal or two.  The rolls have a nice tight crumb and a little bit of tang from the sour cream.  I love the sesame seeds on top - they add a great toasty, nutty flavor.  These rolls are the perfect way to turn a bowl of soup into dinner!

Another thing I love about these rolls is that they're a healthy add-on to a meal.  Next time, I might experiment with using half whole wheat flour or whole-grain corn flour to make them even healthier, but even without that they are low in fat and just about a hundred calories per roll.   Note that because these rolls are low in fat, they're definitely best right out of the oven.

Fifteen-Minute Dinner Rolls (adapted from Chef in Disguise, original recipe here)
Makes 5-6 rolls

1 cup self-rising flour
1/2 cup skim milk
2 T light sour cream (or mayonnaise)
1 tsp Italian herb blend (or dried herb of your choice)
Sesame seeds, to sprinkle on top

1. Preheat the oven to 500 degrees and spray 6 cups of a muffin tin with oil.
2. Stir together the flour, milk, sour cream, and Italian herbs until a sticky dough forms.  Let rest 5 minutes, and then scoop into the muffin tins, filling them about 3/4 of the way full.
3. Sprinkle with sesame seeds.
4. Bake about 10-15 minutes, or until nicely browned and cooked through.  Watch the rolls carefully, as they brown quickly at this high temperature.