By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Onion-Herb Sprials


Homemade rolls are a treat, but no one will guess how easy these Onion-Herb Spirals were to prepare. The secret? Pizza or bread dough from the bakery or a frozen loaf of dough from the freezer section.

The second secret is the yummy filling, a sauté of onion, garlic, fresh parsley and dill and dried Herbes de Provence. Order Herbes de Provence online if you can’t find the spice blend in your favorite supermarket or gourmet shop. The rolls are hard to beat straight out of the oven and served alongside a bowl of soup or a big tossed salad.

  • 16 ounces prepared bread dough*
  • 1/4 cup olive oil
  • 1 small red onion, peeled and finely chopped
  • 1 tablespoon minced garlic, about 3 large cloves
  • 1/2 cup fresh parsley leaves, washed and dried
  • 1/2 bunch fresh dill
  • 1 tablespoon dried Herbes de Provence
Place bread dough in an oiled boil. Cover with a towel and set aside until doubled in size, about 45 minutes.

While dough rises, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and sauté until it begins to caramelize, about 10 minutes. Add garlic, parsley, dill and Herbes de Provence and sauté for a minute or two, until fragrant. Remove from heat and set aside.

Punch the dough down and roll into a large rectangle (approximately 14-by-11-inches). Spread with the onion-herb mixture and roll up, jelly-roll fashion. Spray a 12-cup muffin tin with cooking spray. Cut the roll into 12 equal portions. Place one portion in each of the cups of the prepared muffin tin and set aside to rise for about 30 minutes.

Preheat oven to 375 degrees F. Bake rolls for about 20 minutes, until golden.

Makes 12 rolls.

*Purchase fresh pizza or bread dough from the bakery department of the supermarket or use one loaf of frozen bread dough, defrosted according to package directions.