Italian Rolls PRINT
- YIELD: 16 Servings
You can help the bread dough rise with Grandma’s technique. She heated the oven to a very low temperature-less than 100°F. Then she placed the dough in the bowl, put it in the oven and turned off the oven. The dough rose much more quickly in the oven than in a drafty kitchen.
|4½||cups all-purpose flour, divided|
|2||envelopes dry yeast|
|½||teaspoon each dried oregano, basil and thyme|
|2||tablespoons granulated sugar|
|2||teaspoons garlic salt|
|½||cup grated Parmesan cheese|
|2||tablespoons butter, melted|
1.Combine 4 cups flour, yeast, oregano, basil and thyme in a large bowl.
2.Combine milk, water, granulated sugar, 2 tablespoons butter and garlic salt in a small saucepan. Cook over medium heat until mixture reaches 115ºF on an instant-read thermometer. Add eggs to milk mixture. Beat with an electric mixer set at low speed for 30 seconds. Beat at high speed for 3 minutes.
3.Add the Parmesan to the egg mixture and mix well. Stir into the flour mixture.
4.Transfer dough to a floured surface. Knead in enough of the remaining flour to form a stiff dough. Shape into a ball. Transfer to a greased large bowl.
5.Let rise, covered, for 45 minutes. Punch down dough. Let stand for 10 minutes. Shape into 16 balls. Dip in melted butter. Arrange in a greased 9 × 9-inch baking pan. Let rise, covered, for 15 minutes.
6.Preheat the oven to 375ºF.
7.Bake until golden, about 20 minutes.