Parmesan Rolls
From Paula Scott
This is definitely a family favorite, especially at Thanksgiving. There are never enough. Because of the oil and cheese, the dough is easy to handle.
2 1/2 tsp instant yeast
3 1/2 to 4 cups flour (all purpose or bread flour)
2 tsp salt
1 cup grated Parmesan cheese (I've used everything from the Kraft can to cheddar and Asiago)
2 Tbl olive oil
1 1/2 cups warm water
Mix dry ingredients together in a large bowl (using instant yeast allows you to skip the proofing method), holding back a cup or so of the flour to add after the liquid ingredients. A stand mixer with a dough hook is the easiest choice for mixing, but not necessary. Pour in the oil and water, and stir to form a sticky dough. Gradually add just enough flour to make a soft, smooth dough, kneading by hand (10 minutes) or machine (less time).
Place ball of dough in an oiled bowl and cover with plastic or a slightly damp non-terry cloth towel. Let dough rise 1 1/2 to 2 hours. Punch down dough and divide into 12-16 pieces. Roll into balls or tie in knots. Let rise covered with a towel for 1 hour.
Bake at 425 degrees for 15 to 20 minutes, until the rolls are a nice golden brown.
(I have doubled the recipe successfully, using two baking trays. The rolls should be rotated half-way through the baking time and will take 5-10 minutes longer.)
