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ONE-HOUR DINNER ROLLS ITALIANO




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




3 1/2-4 C. ALL-PURPOSE FLOUR
2 PKG. RED STAR INSTANT BLEND DRY YEAST
2 TBSP. SUGAR
2 TSP. GARLIC SALT
1 TSP. ITALIAN SEASONING
1 C. MILK
1/2 C. WATER
2 TBSP. BUTTER OR MARGARINE
1 EGG
1/2 C. PARMESAN CHEESE
2 TBSP. BUTTER, MELTED
1/4 C. PARMESAN CHEESE

Recipe



IN LARGE MIXER BOWL, COMBINE 1 1/2 CUPS FLOUR, YEAST, SUGAR, SALT AND SEASONING; MIX WELL. IN SAUCEPAN, HEAT MILK, WATER AND BUTTER UNTIL WARM (120-130 F., BUTTER DOES NOT NEED TO MELT); ADD TO FLOUR MIXTURE. ADD EGG. BLEND AT LOW SPEED UNTIL MOISTENED; BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND, GRADUALLY SITR IN 1/2 CUP CHEESE AND ENOUGH REMAINING FLOUR TO MAKE A FIRM DOUGH. KNEAD ON WELL FLOURED SURFACE UNTIL SMOOTH AND ELASTIC, ABOUT 3 TO 5 MINUTES. PLACE IN GREASED BOWL, TURNING TO GREASE TOP. COVER; LET RISE IN WARM OVEN (TURN OVEN TO LOWEST SETTING FOR 1 MINUTE, TURN OFF) FOR 15 MINUTES.

PUNCH DOWN DOUGH AND DIVIDE INTO 16 PIECES. FORM INTO BALLS. DIP TOPS INTO MELTED BUTTER AND 1/4 CUP CHEESE. PLACE IN WELL GREASED 13 X 9" BAKING PAN OR TWO 9" ROUND PANS. COVER AND LET RISE IN WARM OVEN ABOUT 10 MINUTES. BAKE AT 375 FOR 20 MINUTES UNTIL GOLDEN BROWN. REMOVE FROM PAN; COOL. MAKES 16 ROLLS.