Parmesan Rolls

SUBMITTED BY: Marietta Slater

"My family just can't seem to get enough of these fun, cheesy rolls. They have a delightful texture from the cornmeal and are a great switch from traditional dinner rolls. I like to serve them with spaghetti, lasagna and stew. -Marietta Slater, Augusta, Kansas"

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup grated Parmesan cheese
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4 1/2 cups all-purpose flour
TOPPING:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.