02/20/2019 Basil Dinner Rolls
Basil Dinner Rolls
1 cup warm water (105 to 115 degrees)
1 pkg active dry yeast
2¾ to 3¼ cups all-purpose flour
¼ cup finely shredded Parmesan cheese
2 Tbsp snipped fresh basil
2 Tbsp sugar
1 tsp salt
1 Tbsp milk
2 Tbsp finely shredded Parmesan cheese
In a small bowl mixing bowl, combine warm water and yeast. Let stand 5 minutes or until bubbly. Meanwhile, in a large mixing bowl combine 2¾ cups flour, the ¼ cup Parmesan cheese, basil, sugar and salt. Add yeast mixture. Stir until combined. Turn dough out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape into a ball and place in a lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place until double (about 1 hour). Punch dough down.
Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.
Divide each half of dough into twelve portions (for 24 small) or six portions for larger rolls (12).
Gently roll each portion of dough into a ball, tucking edges beneath. Arrange balls, smooth side up, in lightly greased muffin cups. Cover and let rise in a warm place until nearly double in size (30 minutes). Preheat oven to 400. Brush tops with milk and sprinkle with the 2 tablespoons Parmesan cheese.
Bake for 12 to 15 minutes or until tops are golden brown. Remove from pans and serve warm.