*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking the taste left much to be desired. After all the word of chopping fresh chives and parsley you couldn't even taste them! Besides that the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter making chive butter and served it alongside the rolls. They were a big hit this way.
What a great recipe. This was my first time ever making bread and it came out so good. I was a bit nervous about the bread rising but everything came out fine. I used basil and parsley and substituted milk for Soy milk. Thank you so much:)