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)

• Ready In: 2 hrs 25 mins
• Yields: 24 rolls

Ingredients

• DOUGH

• 2  packages active dry yeast (1/4 ounce each)
• 1⁄2 cup water (110F to 115F)
• 1  cup  warm milk (110F to 115F)
• 1⁄2 cup  grated parmesan cheese
• 1⁄3 cup butter, melted
• 3  tablespoons sugar
• 1  teaspoon salt
• 1  cup cornmeal
• 2  eggs
• 4 1⁄2-5  cups all-purpose flour

• TOPPING

• 1⁄4 cup butter, melted
• 1⁄4 cup  grated parmesan cheese

Directions

1. In a large mixing bowl, dissolve yeast in water.
2. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well.
3. Add 3 cups of flour and beat until smooth.
4. Add enough remaining flour to form a soft dough.
5. Turn onto a floured board; kneed until smooth and elastic, about 6 to 8 minutes.
6. Place in a bowl coated with olive oil, turning once to coat tops.
7. Cover and let rise in a warm place until doubled in size, about one hour.
8. Punch down dough.
9. Shape into 24 oval loafs.
10. Place the rolls on a baking sheet and brush the tops of each roll with melted butter.
11. Sprinkle the rolls with grated Parmesan cheese.
12. Cover and let rise until doubled, about 30 minutes.
13. Preheat oven to 375 degrees F.
14. Bake for 20-25 minutes or until golden brown.
15. Remove from baking sheet and cool on wire racks.