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Italian Dinner Rolls

SUBMITTED BY: Marie Elaine Basinger PHOTO BY: GodivaGirl

"Over the years, I've added a pinch of this and a dash of that to this recipe until my family agreed it was just right. These rolls are especially good served warm with spaghetti and lasagna."

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 1/2 cups all-purpose flour
2 tablespoons sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons garlic salt
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
1 teaspoon onion powder
1 cup milk
1/2 cup water
4 tablespoons butter or margarine, divided
1 egg
3/4 cup grated Parmesan cheese, divided

DIRECTIONS

In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a saucepan, heat the milk, water and 2 tablespoons butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup Parmesan cheese and enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining Parmesan cheese. Place in a greased 13-in. x 9-in. x 2-in. baking pan or two 8-in. round baking pans. Cover and let rest for 10 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

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REVIEWS

Reviewed on Aug. 28, 2007 by dkjm28

I am finally getting around to rating this. My daughter made this recipe for our county fair.... MORE

Reviewed on Aug. 13, 2008 by NEgirl

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

NEgirl
Aug. 13, 2008

I needed a quick bread for an impromptu get-together so wanted to mix the dough up in the bread machine. Heated the milk, water and butter in the microwave before pouring in to bread machine. Added beaten egg. Mixed together all dry ingredients except Parmesan cheese and yeast - added to wet ingredients in machine. Made a well in dry ingredients and added yeast. Started bread machine and added Parmesan cheese when wet and dry ingr. were well mixed (don't know if I would have needed to do it that way...but that is what I did). Cut rise time short as bread had risen to the top of the container in machine. Took out, punched down and formed into 2 loaves. Let rise for 20 min. and baked for 35 min. on 375. Update: Made these again and needed to make some changes that I think are important to mention. I did need to add about another 1/2 cup flour as the dough was much to sticky to work with. I would decrease the amount of yeast also, this time the bread tasted so yeasty that it was almost inedible...think I might have misread the recipe the first time and put in 2 tsp of yeast instead of 2 packets, which would be 4 1/2 tsps...way too much IMO.

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6 users found this review helpful

I needed a quick bread for an impromptu get-together so wanted to mix the dough up in the... MORE

Reviewed on Nov. 21, 2006 by MRSSKOGS

Excellent flavor, but the estimated times are WAY off. If you look at the recipe you'll see... MORE

Reviewed on May 7, 2007 by Caljane

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Caljane
May 7, 2007

Very good flavour, the consistency was nice chewy but not too soft. I made two breads (baguette style) instead of the rolls and it was very appealing outside - dark crust with parmesan sprinkles. The baking time was exactly 25 minutes in my oven (high altitude at 4000 ft though). Very forgiving dough, I prepared the dough at noon, added a little bit more flour because the dough seemed too soft, then put it in the fridge until I was ready to fix supper. Worked just fine. I will definitely make this recipe again but will not use the Parmesan cheese for the dough since nobody could taste it. Only thing to say about the "Italian" part of the recipe name: I served the bread to my Italian guests, all from different parts of Italy, and even though everybody liked the bread nobody thought that there was anything Italian about it. Parmesan cheese is not known for baking in Italy but only on pasta or similar food. And Italian bread has always a hard and crunchy crust. Never mind – I appreciate the recipe a lot and it adds some fun to the table when I tell my Italian guests: “This is original Italian Dinner Bread – EAT!” ;-))

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3 users found this review helpful

Very good flavour, the consistency was nice chewy but not too soft. I made two breads... MORE

Reviewed on Jun. 11, 2007 by SLHAWLEY

In spite of having no butter and having to substitute mayo for the dough, these were great! I... MORE

Reviewed on Nov. 13, 2007 by Jennifer

I thought these were ok. I did make some adjustments for our individual tastes. I added... MORE

Reviewed on Jun. 22, 2009 by Denise T.

fantastic! Had to add more flour as it was pretty wet. MORE

Reviewed on Jun. 9, 2009 by Christy

Awesome! Even my husband (who claims to dislike parmesan cheese) loved them! MORE

Reviewed on Apr. 15, 2009 by Dar C.

I just finished baking these rolls for an Italian-themed dinner and they are delicious! I used... MORE

Reviewed on Nov. 26, 2008 by Kari

So, I did a few modifications to it - Instead of onion powder I used garlic powder, and then... MORE

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