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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