Recipe by Lainey6605
These impressive, homemade rolls go great with any meal. They do not take long to make, either. Prep and cooking time does not include rising time.
Top Review by 2Bleu
These were very good rolls. Buddha mistakenly overcooked the first batch (he also mistakenly used the jumbo muffin pan), but the flavor was still great, even on the 2nd batch (cooked correctly). I smothered mine with butter and they tasted wonderful with our dinner. Buddha said next time he will double the butter to make them a bit lighter as they are a denser roll than most. Thanks for sharing the recipe. Made for PRMR.
- 2 1⁄4-2 1⁄2 cups all-purpose flour
- 1 (1/4 ounce) envelope fast rising yeast
- 1 1⁄2 tablespoons granulated sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup water
- 1⁄2 cup milk
- 1 tablespoon butter, softened
- 1 egg white
- 1 tablespoon parmesan cheese, grated
Directions See How It's Made
- Combine 1 1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl.
- Heat water, milk and butter until very warm (120 degrees to 130 degrees F).
- Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Cover and let dough rest 10 minutes in bowl.
- Portion dough evenly into 12 to 15 greased muffin cups.
- Cover, let rise in warm, draft free place until doubled in bulk, about 35 minutes.
- Combine egg white with 1 T water.
- Carefully brush tops of rolls with egg mixture; sprinkle with cheese.
- Bake at 375 degrees for 15-18 minutes, or until lightly browned on top.
- Remove from pans and cool on wire rack.