- 12
- 20 mins
- 35 mins
Ingredients
- 2-1/4 to 2-3/4 cps all-purpose flour
- 1 envelope fleischmann's rapidrise yeast
- 1-1/2 tsp salt
- 1/2 teaspoon garlic powder
- 1/2 cp water
- 1/2 cp milk
- 1 tbl butter or margarine, softened
- 1 egg white
- 1 tbl gratd parmesan cheese
Preparation
Step 1
Combine 1-1/2 cps flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl. Heat water, milk and butter until very warm ( 120 to 130 degrees). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough addition flour to make a soft dough. Cover and let dough rest 10 minutes in bowl.
Portion dough evenly into 12-15 greased muffin cups (2-1/2 x 1-1/4 inches). Cover, let rise in warm draft free place until doubled in bulk, abut 35 minutes.
Combine egg white with 1 tbl water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees for 15-18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack