| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | All newly t, Breads | 32 | Servings | |
INGREDIENTS
| 7 1/2 | c | All purpose flour |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 1 | pk | Active dry yeast |
| 2 1/2 | c | Warm water; (120-130) |
| 1 | c | Chopped fresh basil |
| 1/4 | c | Finely chopped walnuts |
| 1/4 | c | Grated Parmesan cheese |
| Melted butter or margarine |
INSTRUCTIONS
In a mixing bowl, combine 6 cups flour, sugar, salt and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overinight. Punch dough down; knead several times. Cover and let rise for 10 minutes. Meanwhile, combine basil, walnuts and cheese; reserve 2 tablespoons for topping. Shape dough into 32 balls. On a floured surface, roll each ball in a 4 inch circle; place about 1 1/2 teaspoons of the basil mixture in the center of each. Pinch dough together over filling. Place 16 rolls each, seam side down, on two greased baking sheets with rolls touching. Cover and let rise until doubled, about 45 minutes. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375 for 25 minutes or until lightly browned. Serve warm. Yield 32 rolls. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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