My mother taught my sisters and I a very valuable lesson in how we eat and it is one that has been echoed by many mothers over time “Always have a balanced meal!” It is not necessarily what you eat but how much of what you eat! Vegetables are great for you but too much of a good thing could have negative effects on your body. Now before I get all sorts of comments extolling the virtues of a vegetarian diet let me be clear, even in a vegetarian or vegan diet there needs to be balance of all the nutrients a body needs…no vegetarian is going to only eat kale!?!
Due to my mother’s good training I try to ensure that each of my family’s meals are balanced (i.e. a carbohydrate, a protein and vegetables) that’s just keeping it basic and simple and I am hoping that my kids will learn that this is the best way to eat at every meal. That being said I am also a person that likes loves variety (after all it is the spice of life 🙂 ). My family could go through an entire month without eating the same thing…no kidding!
This recipe is a result of my desire for variety. I took my basic dinner roll recipe and jazzed it up.
Parmesan Herb Dinner Rolls
- 2-1/3 cups of flour
- 2-1/2 tsps of baking powder
- 1 tsp of salt
- ¼ cup of parmesan plus 2 tbsps for sprinkling
- 1 tbsp of Italian seasoning
- ¼ cup of mayonnaise
- 1 cup of milk (be generous)
- Preheat oven to 350 degrees F (175 degrees C). If you are not using a non-stick pan, grease 12 cups of a regular muffin pan.
- In a medium bowl stir together the flour, baking powder, salt, parmesan and Italian seasoning.
- Add the mayonnaise and mix into the flour mixture with a pastry blender or 2 knives. Spoon in to the muffin pan and sprinkle with parmesan.
- Bake for 25 minutes in the preheated oven, or until puffed and browned.
The flavours of the parmesan and Italian seasoning really meld well together. These are a delicious accompaniment to soups and pastas. This recipe yields a dozen but if your family is similar to my family of 5 there won’t be any left.
Enjoy. Until next time!