MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Parmesan-Fennel Rolls
Categories: Five, Breads, Cheese, Herbs
Yield: 12 Servings
16 oz Loaf white or wheat bread
- dough
1 tb Grated Parmesan cheese
2 ts Yellow cornmeal
1/2 ts Fennel seeds
2 tb Butter; melted
Thaw dough according to package directions. Grease a large
baking sheet. In a small bowl stir together Parmesan
cheese, cornmeal, and fennel seeds; set aside.
Divide dough into 12 equal pieces. Shape dough using one
of the shaping options below. Cover with waxed paper and
let rise in a warm place about 30 minutes or until nearly
double in size. Gently brush with melted butter and
sprinkle with cheese mixture.
Set oven @ 375ºF/190ºC.
Bake for 10 to 15 minutes or until golden. Transfer rolls
to a wire rack. Cool slightly before serving.
FROM THE TEST KITCHEN
S-SHAPE ROLLS: Roll each of the 12 dough pieces into a
10"-long rope. Place on the prepared baking sheet. Twist
ends of each rope in the opposite directions. Shape each
twisted rope into an "S" shape. Continue as directed.
HOT CROSS-STYLE BUNS: Gently shape each of the 12 dough
pieces into a ball by pulling dough and pinching
underneath. Place balls 2 to 3 inches apart on the
prepared baking sheet. Using kitchen shears, cut two deep
snips to form an "X" shape in the top of each bun.
Continue as directed.
KAISER DINNER ROLLS: Roll each of the 12 dough pieces into
a 12-inch-long rope. Tie each rope into a loose knot,
leaving two long ends. Tuck the top end of the rope under
roll. Bring the bottom end up and tuck into center of
roll. Place knots 2 to 3 inches apart on the prepared
baking sheet. Continue as directed.
TO MAKE AHEAD: Place cooled rolls in an airtight container
or resealable plastic bag; cover or seal. Store at room
temperature for up to 3 days. To reheat, place rolls on a
baking sheet and bake in a 350ºF/175ºC oven for 5 to 6
minutes or until warm.
Better Homes & Gardens | November 2014
MM Format by Dave Drum - 12 November 2014
Uncle Dirty Dave's Archives
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