Prep 20 mins
Cook 2 hrs 20 mins
This is one of my BEST EVER recipes. These rolls are much anticipated at potlucks and birthday dinners. Cook time includes bread machine and rising time.
- Heat milk, water, and 2 Tbs. butter to 120 degrees(F).
- Place in bread machine with the egg. (This order works for my machine. Yours may be different.).
- Add the flour, 1/2 cup Parmesan, sugar, garlic salt, Italian seasoning, and yeast.
- Place on dough setting for a 2 pound loaf.
- Preheat oven to 325°F and use a lower rack setting.
- Cut dough into 24 pieces and roll into misshapen balls. (This is for more character and variety of texture!) :).
- Melt your butter but make sure it is not too hot.
- Dip rolls into butter and then into Parmesan.
- Place in a 13x9" pan 6 rows of 4 rolls each. Let rise.
- Bake on a low rack for 25-35 minutes or until as brown as you like them.
Made these rolls to serve at our 4th of July barbeque and what a hit. They rose so nice and baked up with a yummy crusty outside and so light and airy on the inside and the parm on the crust made for a great flavor sensation. They only thing I did different was add some wheat gluten to the mix for extra rise. I'll be using these again specially when serving Italian food. Thanks so much for posting.
These were wonderful, we had them with baked ziti and a salad so we had plenty left over, the recipe really makes a large amount. I decided to use the leftover rolls as my "bread" in my stuffing recipe and boy did that pay off, everyone loved that too. Thank you for sharing such a great recipe.We will make this over and over again.
I really wanted to love these but I just don't. I made these 3 days ago and only 6 of the 24 rolls have been eaten. The texture isn't what I was expecting and wasn't what I was looking for when I set out to find a recipe to go with my spaghetti dinner. These are heavier than I had anticipated, not the light fluffy I thought they would be.