Herbed Parmesan Rolls Recipe
Do check out this palate-soothing Herbed Parmesan Rolls recipe. You will be ever grateful to the Canadian people for sharing this addictive Herbed Parmesan Rolls recipe with the world! A delicious Appetizer, the Herbed Parmesan Rolls completes your meal. There is no bigger sin than reading this recipe of Herbed Parmesan Rolls and not trying it out.
Ingredients
2 pkgs. active dry yeast
1 cup warm water
1/2 cup butter or margarine
1/4 cup sugar
2 1/2 teaspoons salt
2 cups milk, scalded
7 to 7 1/2 cups all-purpose flour
2 eggs, slightly beaten
1 cup grated Parmesan cheese
1/2 teaspoon marjoram, crushed
1/2 teaspoon oregano, crushed
1/2 teaspoon rosemary, crushed
Directions
Soften yeast in the warm water.
Put butter, sugar, and salt into a large bowl; pour the scalded milk over all and stir until butter is melted.
Beat in about 1 cup of the flour.
Stir in yeast.
Gradually add about one half of the remaining flour, beating until smooth.
Beat in eggs.
Mix in a blend of cheese, marjoram, oregano, and rosemary.
Gradually add enough remaining flour to make a stiff dough, beating until smooth and dough comes away from sides of bowl.
Turn dough onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; turn onto a lightly floured surface.
Shape as desired.
Cover; let rise again until doubled.
Bake at 425°F 10 to 12 minutes.
Remove to wire racks, brush tops lightly with melted butter or margarine, and cool.
Put butter, sugar, and salt into a large bowl; pour the scalded milk over all and stir until butter is melted.
Beat in about 1 cup of the flour.
Stir in yeast.
Gradually add about one half of the remaining flour, beating until smooth.
Beat in eggs.
Mix in a blend of cheese, marjoram, oregano, and rosemary.
Gradually add enough remaining flour to make a stiff dough, beating until smooth and dough comes away from sides of bowl.
Turn dough onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; turn onto a lightly floured surface.
Shape as desired.
Cover; let rise again until doubled.
Bake at 425°F 10 to 12 minutes.
Remove to wire racks, brush tops lightly with melted butter or margarine, and cool.
