Garlic Herb Rolls

• 1 teaspoon active dry yeast
• 1/4 teaspoon sugar
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1-1/2 teaspoons canola oil
• 1/4 teaspoon salt
• 1 tablespoon butter, softened
• 3/4 teaspoon garlic powder
• 3/4 teaspoon grated Parmesan cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

1. In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes.
4. Bake at 425u0b0 for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

active dry yeast, sugar, warm water, flour, canola oil, salt, butter, garlic, parmesan cheese, oregano, dried basil

Taken from www.tasteofhome.com/recipes/garlic-herb-rolls/ (may not work)