Lunch: Parmesan Rolls Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 ° to 115 °)
1 cup warm milk (110 ° to 115 °)
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 to 5 cups all-purpose flour

Instructions

In a large 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 surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375 ° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

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