Shelly's Recipe

PARMESAN ROLLS

Category: Bread

2 pkgs active dry yeast (1/4 oz )
1/2 cup warm water (110 to 115)
1 cup warm milk (110 to 115)
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/3 cup butter, melted
2eggs
3 tbsp sugar
1 tsp salt
4 1/2 to 5 cups flour

Topping
1/4 cup butter, melted
1/4 cup grated Parmesan cheese

In a large mixing bowl, dissolve yeast in water. Add milk, cornmeal, Parmesan cheese, butter, eggs, sugar and salt; 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 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. Yield: 2 dozen