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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."
RECIPE RATING:
Read Reviews
(11)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
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
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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
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dkjm28
Aug. 28, 2007
I am finally getting around to rating this. My daughter made this recipe for our county fair. She made them in two 8 inch round pans. The recipe is really easy enough. We sent one pan to the fair and ate the other for supper that evening, we were not impressed. However, she won grand champion with them and the judge insisted they go to the state fair! In a newspaper article where this specific judge was being interviewed she commented on how the best thing she has judged so far was these rolls! So, my daughter made them again for state, we again ate the other pan for supper, they were more tender and we enjoyed them more the second time and she won a purple ribbon (top ribbon) on them at state. This recipe is easy enough and goes well with spaghetti, etc. Thanks for such a great recipe.
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11 users found this review helpful
I am finally getting around to rating this. My daughter made this recipe for our county fair....
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Reviewed on Aug. 13, 2008 by
NEgirl
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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...
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Reviewed on Nov. 21, 2006 by
MRSSKOGS
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MRSSKOGS
Nov. 21, 2006
Excellent flavor, but the estimated times are WAY off. If you look at the recipe you'll see that the times are much higher within the recipe than the heading. Even though I baked the rolls much longer than listed they were still doughy. However, my husband thought they were still worth another try.
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5 users found this review helpful
Excellent flavor, but the estimated times are WAY off. If you look at the recipe you'll see...
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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...
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Reviewed on Jun. 11, 2007 by SLHAWLEY
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SLHAWLEY
Jun. 11, 2007
In spite of having no butter and having to substitute mayo for the dough, these were great! I left off the butter/parm. topping, and we dipped the rolls in olive oil. Yummy with spaghetti! I baked them in the two 8-inch cake pans, and had no trouble with the bake time. My kids loved it, and I will be making it again!
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2 users found this review helpful
In spite of having no butter and having to substitute mayo for the dough, these were great! I...
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Reviewed on Nov. 13, 2007 by
Jennifer
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Jennifer
Nov. 13, 2007
I thought these were ok. I did make some adjustments for our individual tastes. I added basil instead of chives and I left out the onion powder. I halved the recipe as I didn't need that many and maybe I made a mistake, but they were pretty dense. The aroma and flavor was good, just seemed like they were missing something.
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1 user found this review helpful
I thought these were ok. I did make some adjustments for our individual tastes. I added...
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Reviewed on Jun. 22, 2009 by
Denise T.
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Denise T.
Jun. 22, 2009
fantastic! Had to add more flour as it was pretty wet.
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0 users found this review helpful
fantastic! Had to add more flour as it was pretty wet.
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Reviewed on Jun. 9, 2009 by
Christy
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Christy
Jun. 9, 2009
Awesome! Even my husband (who claims to dislike parmesan cheese) loved them!
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0 users found this review helpful
Awesome! Even my husband (who claims to dislike parmesan cheese) loved them!
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Reviewed on Apr. 15, 2009 by Dar C.
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Dar C.
Apr. 15, 2009
I just finished baking these rolls for an Italian-themed dinner and they are delicious! I used a good quality "parmigiano reggiano" which I think added a lot of flavor to the rolls. Don't try mixing the dough in your bread machine...the dough is too soft & sticky.
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0 users found this review helpful
I just finished baking these rolls for an Italian-themed dinner and they are delicious! I used...
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Reviewed on Nov. 26, 2008 by
Kari
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Kari
Nov. 26, 2008
So, I did a few modifications to it - Instead of onion powder I used garlic powder, and then I added 1/2 tsp thyme and 1/2 tsp oregano, and substituded one cup of white flour for whole wheat. Didn't take quite as long to cook in my stove, I would check them after 20 minutes, or cover them with foil at the end so they stay golden brown. Also, I used 3 tsp of yeast (I don't have the packets), and I just threw it all in, dried stuff first, into my bread machine on the dough setting, and let it do all the kneeding and rising for me. Worked awesome!
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0 users found this review helpful
So, I did a few modifications to it - Instead of onion powder I used garlic powder, and then...
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