- 24
Ingredients
- 1/2 c. vegetable oil, divided
- 1 c. finely chopped onion
- 1 (.25 oz.) pkg. active dry yeast
- 1/2 c. sugar, divided
- 1 1/2 c. warm milk (105-115 degrees), divided
- 1 large egg
- 1 c. shredded sharp Cheddar cheese
- 1/2 tsp. salt
- 4 3/4 c. bread flour
- 1/4 c. grated Parmesan cheese
Preparation
Step 1
Heat 2 Tb. oil in a small skillet over medium heat. Add onions; cook for approximately 5 minutes until onion is tender, stirring constantly. Set aside to cool. In a small bowl, combine yeast, 1 Tsp. sugar, and 1/2 c. warm milk; let stand 5 minutes. In a large bowl, combine remaining oil, sugar, remaining milk, egg, Cheddar, and salt. Stir in onions and yeast mixture. Gradually stir in flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough in a large greased bowl, turning to grease top. Loosely cover, and let rise in a warm place, free from drafts, for one hour, or until doubled in bulk. Punch dough down. Cover and let rest for 10 minutes. Grease 24 muffin cups. Shape dough into 1" balls. Place 3 balls into each muffin cup. Cover and let rise in a warm place, free from drafts, for 1 hour, or until doubled in size. Preheat oven to 350 degrees. Sprinkle each roll evenly with Parmesan. Bake for 10-12 minutes, or until lightly browned.