Prep 1 hr 30 mins
Cook 15 mins
This came from Loyd Patton. Prep time includes rising time.
- 1 (1/4 ounce) package dry active yeast
- 1 1⁄2 cups warm water, divided (105-115F)
- 1⁄2 cup sugar
- 1 egg, beaten
- 1⁄2 cup butter or 1⁄2 cup margarine, melted, divided
- 1 teaspoon salt
- 5 cups all-purpose flour, divided
- 3 garlic cloves, minced
- 1⁄2 cup grated parmesan cheese
- Dissolve yeast in 3/4 cup warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Add remaining water, sugar, eggs, 1/4 cup butter, salt and 2 1/2 cups flour. Add remaining flour, 1 cup at a time, to form a soft dough. Turn out onto a lightly floured work surface and knead until elastic. Place in greased bowl, turning to coat both sides, cover with plastic wrap, and allow to rise 1 hour or until doubled in size.
- Preheat oven to 375°F Combine remaining butter with garlic and set aside.
- Punch dough down and turn out onto a floured work surface. Divide into 2 equal sections. Roll each into a circle about 12 inches in diameter. Baste with butter mixture and sprinkle with 2 tablespoons Parmesan cheese. Using a pizza cutter or sharp knife, cut each circle into 8 wedges and roll from small end to big end. Pinch seams together. Repeat with remaining sections.
- Place on baking sheets, close but not touching, seam side down. Baste tops with butter mixture and sprinkle with remaining Parmesan cheese. Bake 15 minutes or until golden brown. Store leftover rolls in airtight containers in refrigerator.