Ingredients for Parmesan Rolls
- 1 package active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 1/4 cups grated Parmesan cheese, divided
- 1/4 cup melted butter (for dough) and 2 tablespoons melted butter (for brushing)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup cornmeal
- 2 large eggs
- 4 1/2 to 5 1/2 cups all-purpose flour, divided
- 1 tablespoon olive oil (for coating bowl)
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How to Make Parmesan Rolls
- In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- Add warm milk, 1 cup grated Parmesan cheese, melted butter, sugar, salt, cornmeal, and eggs. Mix well.
- Gradually add 3 cups of flour, beating until smooth.
- Gradually add enough remaining flour to form a soft, slightly sticky dough.
- Turn dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.
- Place dough in a large bowl coated with olive oil, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough.
- Shape the dough into 24 oval rolls.
- Place rolls on a baking sheet lined with parchment paper. Brush tops with melted butter and sprinkle with 1/4 cup grated Parmesan cheese.
- Cover loosely and let rise for 30 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Remove from baking sheet and let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
19g
Carbs
8g
