Parmesan Rolls Recipe
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 1 cup warm milk (110 to 115 degrees F)
- 1/2 cup grated Parmesan cheese
- 1/3 cup butter or margarine, melted
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup cornmeal
- 2 eggs
- 4 1/2 cups all-purpose flour
- TOPPING:
- 1/4 cup butter or margarine, melted
- 1/4 cup grated Parmesan cheese
- In a large mixing 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 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.
