Monday, May 3, 2010

Parmesan Rolls

Perfect for a special occasion!

Parmesan Rolls (Taste of Home)

2 Tbsp. yeast
½ c. warm water
1 c. warm milk
½ c. grated parmesan
1/3 c. butter, melted
3 Tbsp. sugar
1 tsp. salt
1 c. cornmeal
2 eggs
4 ½ -5 c. flour

Topping: ¼ c. butter, melted ¼ c. grated parmesan

In large bowl, dissolve yeast in water, add milk, cheese, butter and sugar, salt, cornmeal, and eggs. Mix well. Add 3 c. flour and beat until smooth. Add enough remaining flour to make soft dough. Knead 6-8 min. let rise 1 hour. Punch down, shape into 24 ovals. Dip each into melted butter and parmesan cheese. Place on greased baking sheets, let rise 30 min. Bake at 375 for 20 min. or until golden. Cool on rack. Makes 2 dozen.

Notes: Method to use rapid rise yeast: Combine yeast, parmesan, sugar, salt, cornmeal and 3 c. flour in bowl of mixer fitted with dough hook.  Add hot water, milk, butter and eggs (best if they are at room temperature) and mix to form a batter.  Let the mix sit for 15 min.  Add remaining flour a little at a time with the mixer running, until the dough cleans the sides of the bowl, then knead for 5 min.  Shape rolls, dip in melted butter and parmesan and place in pans.  Let rise until double, about 30-45 min.  Bake as directed.
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