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.

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.

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.

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.

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!

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!” ;-))

These were AMAZING. I let the dough rise 30 minutes the first time, then broke it into 24 pieces instead of 16. I still let them rise 10 minutes as directed and then cooked them on a greased cookie sheet.

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.

Just okay for us. I am not sure if I would make again.

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