Italian Dinner Rolls (Abm)
"This is one of my BEST EVER recipes. These rolls are much anticipated at potlucks and birthday dinners. Cook time includes bread machine and rising time."
photo by Anonymous
- Ready In:
- 2hrs 40mins
- Ingredients:
- 12
- Yields:
-
24 rolls
- Serves:
- 24
ingredients
- 1 cup milk
- 1⁄2 cup water
- 2 tablespoons butter
- 1 egg
- 4 cups bread flour
- 1⁄2 cup parmesan cheese (grated)
- 2 tablespoons sugar
- 2 teaspoons garlic salt
- 1 teaspoon italian seasoning
- 3 teaspoons yeast
- 1⁄2 cup butter
- parmesan cheese (lots for dipping)
directions
- Heat milk, water, and 2 Tbs. butter to 120 degrees(F).
- Place in bread machine with the egg. (This order works for my machine. Yours may be different.).
- Add the flour, 1/2 cup Parmesan, sugar, garlic salt, Italian seasoning, and yeast.
- Place on dough setting for a 2 pound loaf.
- Preheat oven to 325°F and use a lower rack setting.
- Cut dough into 24 pieces and roll into misshapen balls. (This is for more character and variety of texture!) :).
- Melt your butter but make sure it is not too hot.
- Dip rolls into butter and then into Parmesan.
- Place in a 13x9" pan 6 rows of 4 rolls each. Let rise.
- Bake on a low rack for 25-35 minutes or until as brown as you like them.
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Reviews
-
Made these rolls to serve at our 4th of July barbeque and what a hit. They rose so nice and baked up with a yummy crusty outside and so light and airy on the inside and the parm on the crust made for a great flavor sensation. They only thing I did different was add some wheat gluten to the mix for extra rise. I'll be using these again specially when serving Italian food. Thanks so much for posting. -
These were wonderful, we had them with baked ziti and a salad so we had plenty left over, the recipe really makes a large amount. I decided to use the leftover rolls as my "bread" in my stuffing recipe and boy did that pay off, everyone loved that too. Thank you for sharing such a great recipe.We will make this over and over again. -
I really wanted to love these but I just don't. I made these 3 days ago and only 6 of the 24 rolls have been eaten. The texture isn't what I was expecting and wasn't what I was looking for when I set out to find a recipe to go with my spaghetti dinner. These are heavier than I had anticipated, not the light fluffy I thought they would be. -
I took these to a BBQ and they were gone in no time flat. The hostess even hid some in the freezer for later consumption. :) The dough formed a perfect ball in the BM, though was a little sticky coming out of the pan. Working with it on a floured surface solved that and it was really easy to form into balls. Thank you for a unique and very tasty recipe! -
I must admit,my dough was very sticky and hard to work with,but that has everything to do with my machine and nothing to do with the recipe.I just used a LOT of extra flour and had to work fast while shaping them.I made some into rolls and made one little loaf.It was worth persevering.The end results were fantastic.They were light and fluffy and smelt delicious. UPDATE:These are some of the most popular rolls that I make,and are constantly requested.They turn out perfectly every time,and it never ceases to amaze us just how soft and delicious these are.Thanks for a lovely recipe.
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RECIPE SUBMITTED BY
I enjoy cats, cooking, art, oil painting. I enjoy watching The Aqua Teen Hunger Force Show with my youngest son who is going away to Cal Polly San Luis Obispo this fall. Our oldest son is in graduate school at Cal State Long Beach. Go Beach! We will be empty nesters and I feel ambivalent about it. My passion has been my family but I look forward to more time for my art work.
I love having a garden and I can't hardly eat a store bought tomato.
We "home church" as we can't find a church that we feel good about anymore. We're not into the market driven model and believe that if you have to trick people to come it dosn't really leave room for God to work in their lives. Is God big enough or isn't He?
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