Post by Loupy on Aug 18, 2010 19:29:50 GMT -7
Parmesan Rolls
by: Taste of Home
My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas
24 Servings
Prep: 25 min. + rising Bake: 20 min.
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup grated Parmesan cheese
1/3 cup butter, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4-1/2 to 5 cups all-purpose flour
TOPPING:
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
Directions
In a large bowl, dissolve yeast in water.
Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well.
Add 3 cups of flour and beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into 24 ovals; dip each into melted butter
and Parmesan cheese.
Place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Remove from pans to cool on wire racks.
Nutrition Facts:
176 calories
6 g fat
4 g saturated fat
33 mg cholesterol
201 mg sodium
25 g carbohydrate
1 g fiber
5 g protein
© Taste of Home 2010
by: Taste of Home
My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas
24 Servings
Prep: 25 min. + rising Bake: 20 min.
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup grated Parmesan cheese
1/3 cup butter, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4-1/2 to 5 cups all-purpose flour
TOPPING:
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
Directions
In a large bowl, dissolve yeast in water.
Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well.
Add 3 cups of flour and beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into 24 ovals; dip each into melted butter
and Parmesan cheese.
Place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Remove from pans to cool on wire racks.
Nutrition Facts:
176 calories
6 g fat
4 g saturated fat
33 mg cholesterol
201 mg sodium
25 g carbohydrate
1 g fiber
5 g protein
© Taste of Home 2010
