| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour, (1 1/4 to 1 1/2) |
| 1/2 | c | Plus 1 tablespoon CREAM OF WHEAT Cereal, see note |
| 1 | Envelope fast-rising yeast | |
| 2 | tb | Grated Parmesan cheese |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 3/4 | c | Hot water, (125?F to 130?F) |
| 3 | tb | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 | ts | Dried oregano leaves |
INSTRUCTIONS
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking) In large bowl, combine 1 cup flour, 1/2 cup cereal, undissolved yeast, cheese, salt and sugar. Combine hot water and 1 tablespoon olive oil; stir in flour mixture until smooth. Stir in enough remaining flour to make a soft dough. Knead on floured surface for 6 to 8 minutes or until dough is smooth and elastic. Cover; let rise for 20 minutes. Divide dough into 6 equal pieces; shape each into 16-inch rope. Coil 1 rope to form each roll; place on greased baking sheet which has been sprinkled with remaining 1 tablespoon cereal. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes. In small skillet, brown garlic in remaining oil. Brush dough with 1 tablespoon oil mixture; sprinkle with oregano. Bake at 400?F for 18 to 20 minutes or until golden brown. Brush tops of baked rolls with remaining oil mixture and serve warm. Bread Stick Variation: Divide dough into 12 equal pieces. Shape each piece into 8-inch rope. Repeat procedure as above for rising and baking times. NOTES : Makes 6 rolls Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997
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