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Category: Bread
Prep Time: Cook Time: Total Time:
Makes 3 dozen rolls
Complete in 5 hours 55 minutes
2 envelopes active dry yeast
1 3/4 cup warm water
1/2 cup sugar
1 tsp salt
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, at room temperature
5 1/2 cups all purpose flour
1/2 cup grated parmesan cheese
2 Tbsp dried minced onion
1/8 tsp ground red pepper (cayenne)
1 Tbsp butter, melted (optional)
Sprinkle yeast over warm water in a large bowl. Add sugar and salt. Stir to dissolve. Add egg, butter and 3 cups flour. Beat on high speed 2 minutes. Add parmesan, dried onion and red pepper. Stir in another 1 cup flour.
Turn out dough onto lightly floured surface. Knead until smooth and elastic, working in flour as needed. Place in a large bowl. Brush top with melted butter. Cover with plastic wrap. Let rise in refrigerator unti doubled in volume, 2 hours.
Punch down dough. Refrigerate 1-3 days; punch down each day.
For each dozen rolls: grease an 8-9 inch round cake pan. Remove one third of dough from refrigerator; let stand at room temperature for 2 hour on a floured surface, roll into a 12 inch rope; cut into 12 pieces. Shape each piece into a ball; tuck underneath to make a smooth top. Place in prepared pan. Cover with a clean towel; let rise in a warm place until doubled in volume, 30-45 minutes.
Heat oven to 375. Bake 15-20 minutes or until rolls are golden brown. Brush with melted butter if desired.
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Category: Bread
Prep Time: Cook Time: Total Time:
Makes 3 dozen rolls
Complete in 5 hours 55 minutes
2 envelopes active dry yeast
1 3/4 cup warm water
1/2 cup sugar
1 tsp salt
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, at room temperature
5 1/2 cups all purpose flour
1/2 cup grated parmesan cheese
2 Tbsp dried minced onion
1/8 tsp ground red pepper (cayenne)
1 Tbsp butter, melted (optional)
Sprinkle yeast over warm water in a large bowl. Add sugar and salt. Stir to dissolve. Add egg, butter and 3 cups flour. Beat on high speed 2 minutes. Add parmesan, dried onion and red pepper. Stir in another 1 cup flour.
Turn out dough onto lightly floured surface. Knead until smooth and elastic, working in flour as needed. Place in a large bowl. Brush top with melted butter. Cover with plastic wrap. Let rise in refrigerator unti doubled in volume, 2 hours.
Punch down dough. Refrigerate 1-3 days; punch down each day.
For each dozen rolls: grease an 8-9 inch round cake pan. Remove one third of dough from refrigerator; let stand at room temperature for 2 hour on a floured surface, roll into a 12 inch rope; cut into 12 pieces. Shape each piece into a ball; tuck underneath to make a smooth top. Place in prepared pan. Cover with a clean towel; let rise in a warm place until doubled in volume, 30-45 minutes.
Heat oven to 375. Bake 15-20 minutes or until rolls are golden brown. Brush with melted butter if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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