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Parmesan-Herb Rolls

 

 Parmesan Herb Rolls

 

 

1 1/2
cups warm water
1/3
cup sugar
1/2
cup dried milk (Carnation)
1
  tablespoon dry yeast
1
beaten egg
1/2
teaspoon dried rosemary
4 to 5
cups white bread flour
1/2
teaspoon dried thyme
1 1/2
tablespoons dried onion
1
tablespoons parsley dried
1/2
teaspoon dried dill weed
1/3
cup vegetable oil
Flour
1
teaspoon salt
1
egg, beaten with i tsp. water
Parmesan cheese

 

Combine the warm water, dried milk, sugar and dry yeast and let this mixture sit until it bubbles.  Add egg, 2-1/2 cups white flour, dried onion, dill weed, rosemary, thyme, and parsley.  Beat together until well blended.  Set aside until batter bubbles.  Then add 1/3 cup vegetable oil, salt, and enough flour to make a soft dough.  When the dough is proper consistency, knead for 5 minutes.  Cover and allow dough to double in size, about 45 minutes.  Form into 15 balls.  Place in greased 9 x 13-inch pan.  Allow dough to rise 10 to 20 minutes.  Heat oven to 375 degrees and bake rolls for 20 minutes or until lightly browned..  When lightly browned, brush the rolls with beaten egg and sprinkle with Parmesan cheese.  Bake until golden brown.  Total baking time is about 20 to 25 minutes.

 

Variations.  You can omit herbs and onion and just have cheese on top.  Can double herbs and onion for stronger flavor.