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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
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    2 dozen

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
1 each: 176 calories, 6g fat (4g saturated fat), 33mg cholesterol, 201mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.
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