Ingredients Jump to Instructions ↓

  1. 1 (1/4 oz.) package active dry yeast

  2. 1/3 cup warm water

  3. 3/4 cup warm 1% milk

  4. 1/4 cup freshly-grated Parmesan cheese

  5. 2 tbsp. margarine

  6. 2 teaspoons margarine, melted

  7. 1 tbsp. sugar

  8. 1/2 tsp. kosher salt

  9. 1/2 cup cornmeal

  10. 1 egg

  11. 2-1/4 cups whole-wheat flour Topping:

  12. 2 tbsp. butter or margarine, melted

  13. 2 tbsp. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, margarine, sugar, salt, cornmeal and egg and mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough.

  2. Turn onto a floured surface. Knead until smooth for about 7 minutes.

  3. Place in a greased bowl, turning dough to grease entirely. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

  4. Punch dough down and mold into 24 oval-shaped pieces. Dip each into melted butter and Parmesan cheese mixture, the place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

  5. Bake until golden brown at 375 degrees F for 20-25 minutes. Remove from pans and let rolls cool on wire racks. photo courtesy of<


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