Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 176
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 33 mg
  • Sodium:
  • 201 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Parmesan Rolls

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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

SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

TIME: 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 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° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 dozen.


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