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Parmesan Rolls

Parmesan Rolls
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 ServingsPrep: 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
© Taste of Home 2013

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Parmesan Rolls (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 each) equals 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 2013