Parmesan Rolls

"I serve these rolls with spaghetti and meatballs, to give us a change from the usual garlic bread. However, they would be good with other main entrees as well. (Prep time includes letting the dough rise)"
 
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photo by Chippie1 photo by Chippie1
photo by Chippie1
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
2hrs 25mins
Ingredients:
12
Yields:
24 rolls
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ingredients

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directions

  • In a large mixing 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.
  • Turn onto a floured board; kneed until smooth and elastic, about 6 to 8 minutes.
  • Place in a bowl coated with olive oil, turning once to coat tops.
  • Cover and let rise in a warm place until doubled in size, about one hour.
  • Punch down dough.
  • Shape into 24 oval loafs.
  • Place the rolls on a baking sheet and brush the tops of each roll with melted butter.
  • Sprinkle the rolls with grated Parmesan cheese.
  • Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for 20-25 minutes or until golden brown.
  • Remove from baking sheet and cool on wire racks.

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Reviews

  1. These were very good and very different. The crunch that that the cornmeal gives is great. The whole family enjoyed these. The only thing that I changed was throwing in a bit of garlic. I had enough left over that I froze them and will be having the rest later in the week. Thanks for a real keeper.
     
  2. I really liked these rolls! I easily cut the recipe in half and had no problems. They came out denser than I thought they would be, but it was a nice surprise. They're also great when you want something a little different than the conventional rolls. I used mozzarella since it was all I had, but I think they still came out well. I'll double the cheese next time and cut off some of the baking time. (I baked them a little over 20 minutes and they were a bit overdone.) They went great with chili!
     
  3. These were good! I added some garlic powder and oregano to the parmesan cheese topping. Had enough left over to freeze for another time. Thanks!
     
  4. I have been making these for 11 years, doesn't that say something good. I love these and so does everyone I serve them to. They are very good with stew also. Thanx for posting
     
  5. These looked & smelled really good, but I think I had an issue with the yeast as these little suckers never rose. I did however manage to eat a little bit into the rolls and the taste was wonderful. I love the crunch of the cornmeal, makes the rolls have an unusual texture that you don't really expect. Will be making again with new yeast.
     
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RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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