| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
36 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1 3/4 |
c |
Warm water |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg; slightly beaten |
| 1/4 |
c |
Butter; room temperature |
| 5 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Dried minced onion |
| 1/8 |
ts |
Cayenne |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
Sprinkle yeast over warm water in bowl. Add sugar and salt. Stir to
dissolve completely.
Add egg, butter and 3 cups flour. Beat at high speed 2 minutes. Gradually
add Parmesan, onion flakes and cayenne. Stir in 1 cup flour.
Turn dough out onto surface. Knead until smooth and elastic, working in
flour as needed to prevent sticking. Place in large bowl. Brush top with
melted butter. Cover with plastic wrap. Let rise in refrigerator until
doubled in bulk, about 2 hours.
Punch dough down. Refrigerate, 1-3 days; punch down each day. Bake rolls
all at once, or one batch a day for 3 days.
For dozen rolls: Remove third of dough from refrigerator; let stand at room
temperature for 2 hours. On floured surface, roll into 12-inch rope; cut in
12 pieces. Shape each piece into ball; tuck underneath to make a smooth
top. PLace in greased round 8 or 9-inch round cake pan. Cover with towel;
let rise in warm place until doubled in bulk, 30-45 minutes.
Heat oven to 375°. Bake 15-20 minutes, until golden brown. Brush with
melted butter if desired.
Recipe by: Family Circle - 12/16/97
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 05, 1998
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