Ingredients:
Two 1⁄4- ounce packages active dry yeast
1 cup sugar
2 eggs, beaten
1 cup (2 sticks) butter or margarine, melted
2 teaspoons salt
10 cups all-purpose fl our
5 medium garlic cloves, minced
1 cup grated Parmesan
Method:
1. Combine the yeast with 11⁄2 cups warm water (105° to 115°F) in a large bowl. Cover and let stand for 5 minutes.
2. Add 11⁄2 cups warm water (110° to 115°F), the sugar, eggs, 1⁄2 cup of the melted butter, the salt, and 5 cups of the fl our; mix well. Add the remaining flour, 1 cup at a time, to form a soft dough.
3. Turn the dough onto a lightly floured work surface and knead until elastic. Place in a greased bowl, turning the dough to grease the entire surface. Cover with plastic wrap and let rise 1 hour, or until doubled in size.
4. Preheat the oven to 375°F. Combine the remaining 1⁄2 cup melted butter with the garlic in a small bowl and set aside.
5. Punch the dough down and turn onto a floured work surface. Cut the dough into 3 or 4 equal sections. Three sections will make 24 large rolls that can be used for sandwiches.
6. Four sections will make 32 smaller dinner rolls. Roll each section into a circle 12 to 15 inches in diameter, depending on the size of the rolls desired.
7. Baste the sections with 1⁄4 cup of the garlic butter and sprinkle with 1⁄2 cup of the Parmesan. Using a pizza cutter or a sharp knife, cut each circle into 8 wedges and roll up from the smaller end. Baste the rolls with the remaining garlic butter and sprinkle with the remaining Parmesan.
8. Arrange the rolls on two baking sheets, 12 to a sheet. Place them close but not touching, seam side down.
9. Bake one sheet of rolls at a time for 15 minutes, or until golden brown. Cover the other baking sheet while the fi rst is in the oven.
Notes and Tips:
Refrigerate any left over rolls in an airtight container.
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| Garlic Parmesan Rolls |
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| Garlic Parmesan Rolls |
