Parmesan Dinner Rolls

You've just returned home from church (and for us, ward choir) and you want to just sit and relax, but the family has other plans. They are looking forward to that wonderful Sabbath meal they have come to expect. I have the perfect recipe for quick dinner rolls that are absolutely delicious. A gourmet bread that looks and tastes like you slaved in the kitchen for hours. These rolls are so quick and simple to prepare. They only need one rising period and then they go straight in the oven.

ROLLS

3/4 Cup warm water

3 Tablespoons active dry yeast

6 Teaspoons sugar

6 Tablespoon butter melted

1 1/2 Cups warm milk

1 Teaspoon dried oregano

1 Teaspoon dried basil

1 1/2 Teaspoon salt

3/4 Cup wheat germ

1/2 Parmesan cheese
5 1/2 Cups flour

TOPPING

1/2 Cup butter melted

1 1/4 Cup Parmesan cheese

1/2 Teaspoon garlic

1/2 Teaspoon dried basil

1/2 Teaspoon dried oregano

Pour water into a large mixing bowl and add yeast and sugar. Stir and allow to stand until it is bubbly about 5 minutes. Stir in cooled butter that has been melted, warm milk, oregano, basil, salt, wheat germ and Parmesan.

Slowly add the flour just 1-1/2 cups at a time until a stiff dough forms. Turn out onto a lightly floured board and knead for about 5 minutes. It should feel soft and elastic and look smooth and satiny.

Divide the dough into 24 portions. Roll each portion into a ball and dip in melted butter followed by the topping mixture. Place evenly spaced into 3 greased pie pans. cover and let rise until the rolls fill the pan and have more than doubled. Bake at 375 until golden brown for about 20-25 minutes.

Note: You can cover and refrigerate before rising for up to 24 hours. Remove the rolls from the refrigerator and allow to rise covered on the counter and then bake.

I have received so many calls and comments on the sourdough

and am excited to hear about all of your successes,

but please leave the comments on the blog so that

everyone can enjoy and cheer you on as well. :)

Thanks!