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."

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

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (7)

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

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Reviewed on Aug. 28, 2007 by dkjm28

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.

2 users found this review helpful

Reviewed on Apr. 14, 2008 by NEgirl

This recipe was AWESOME! 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. The outside of the loaves got a little too dark for my liking, though, so might try 350 and bake longer.

1 user found this review helpful

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 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!

1 user found this review helpful

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