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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup grated parmesan cheese |
1/3 cup butter, melted |
3 tablespoons sugar |
1 teaspoon salt |
1 cup cornmeal |
2 eggs |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
topping: |
1/4 cup butter, melted |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 dozen.
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