These are my favorite dinner rolls! I found the recipe a long time ago in the Better Homes and Gardens magazine. My precious clipping is encased in a plastic sleeve, but I found the recipe online when I went looking for it.
Try these. They are delicious and not much work at all. Besides, there is nothing like a yeast bread baking in the oven. It makes the whole house smell wonderful. :-)
Dinner Rolls Italiano
3-1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1-1/2 teaspoons Italian seasoning
1 cup milk
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine, plus 2 tablespoons melted butter
1 teaspoon garlic salt
2 eggs
3/4 cup grated Parmesan cheese
Combine 1-1/2 cups flour with yeast and Italian seasoning. Heat milk, water, sugar, 2 tablespoons butter, and garlic salt just until warm (115 to 120 degrees F.); add to flour mixture. Add eggs. Beat at low speed of electric mixer 1/2 minute. Beat 3 minutes at high speed. Stir in 1/2 cup grated Parmesan cheese. Add in as much of the remaining flour as you can stir in. Turn out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Shape into ball. Place in greased bowl. Cover; let rise in warm place until double in volume (about 45 minutes). Punch down; let rest 10 minutes. Shape into 16 balls. Dip tops into 2 tablespoons melted butter, then in remaining grated Parmesan cheese. Place rolls in two greased 8- or 9-inch round baking pans. Cover; let rise until nearly double in size (about 15 minutes). Bake at 375 degrees F. for 20 to 25 minutes.--Carol M. Gilley, Cookeville, Tenn.
Makes 16 rolls.
2 packages active dry yeast
1-1/2 teaspoons Italian seasoning
1 cup milk
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine, plus 2 tablespoons melted butter
1 teaspoon garlic salt
2 eggs
3/4 cup grated Parmesan cheese
Combine 1-1/2 cups flour with yeast and Italian seasoning. Heat milk, water, sugar, 2 tablespoons butter, and garlic salt just until warm (115 to 120 degrees F.); add to flour mixture. Add eggs. Beat at low speed of electric mixer 1/2 minute. Beat 3 minutes at high speed. Stir in 1/2 cup grated Parmesan cheese. Add in as much of the remaining flour as you can stir in. Turn out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Shape into ball. Place in greased bowl. Cover; let rise in warm place until double in volume (about 45 minutes). Punch down; let rest 10 minutes. Shape into 16 balls. Dip tops into 2 tablespoons melted butter, then in remaining grated Parmesan cheese. Place rolls in two greased 8- or 9-inch round baking pans. Cover; let rise until nearly double in size (about 15 minutes). Bake at 375 degrees F. for 20 to 25 minutes.--Carol M. Gilley, Cookeville, Tenn.
Makes 16 rolls.
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