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Parmesan Cheese Rolls

Parmesan Cheese Rolls
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Yield: Makes 16

In addition to their light texture and crunchy crust, the beauty of these rolls is that they can be readied for baking in less than an hour! Marvelous accompaniment to soups, stews, or spaghetti. --Snowvillage Inn, Snowville, New Hampshire


  • 3-1/2 to 4 cups flour
  • 2 packages dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons garlic p salt
  • 2 teaspoons Italian seasoning
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1/4 cup grated Parmesan cheese


In a large bowl combine 1-1/2 cups flour, yeast, sugar, salt, and seasoning. Mix well. In a saucepan heat milk, water, and butter until warm. Add to flour mixture. Add egg and blend at low speed for 1 minute, then medium speed for 3 minutes. By hand blend in 1/2 cup cheese and enough flour to make a firm dough. Knead on a well-floured surface 5 minutes. Place in greased bowl, cover, and let rise 15 minutes. Punch down dough and divide into 16 pieces. Form into balls and dip tops into melted butter and 1/4 cup cheese. Place in a well-greased 13x9-inch pan or two 8-inch square pans. Cover and let rise for 10 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pan.
Updated Wednesday, March 5th, 2008

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