Garlic Parmesan Rolls
- 1 (1/4 ounce) package dry active yeast
- 1 12 cups warm water, divided (105-115F)
- 12 cup sugar
- 1 egg, beaten
- 12 cup butter or 12 cup margarine, melted, divided
- 1 teaspoon salt
- 5 cups all-purpose flour, divided
- 3 garlic cloves, minced
- 12 cup grated parmesan cheese
- Dissolve yeast in 3/4 cup warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles.
- Add remaining water, sugar, eggs, 1/4 cup butter, salt and 2 1/2 cups flour.
- Add remaining flour, 1 cup at a time, to form a soft dough.
- Turn out onto a lightly floured work surface and knead until elastic.
- Place in greased bowl, turning to coat both sides, cover with plastic wrap, and allow to rise 1 hour or until doubled in size.
- Preheat oven to 375F Combine remaining butter with garlic and set aside.
- Punch dough down and turn out onto a floured work surface.
- Divide into 2 equal sections.
- Roll each into a circle about 12 inches in diameter.
- Baste with butter mixture and sprinkle with 2 tablespoons Parmesan cheese.
- Using a pizza cutter or sharp knife, cut each circle into 8 wedges and roll from small end to big end.
- Pinch seams together.
- Repeat with remaining sections.
- Place on baking sheets, close but not touching, seam side down.
- Baste tops with butter mixture and sprinkle with remaining Parmesan cheese.
- Bake 15 minutes or until golden brown.
- Store leftover rolls in airtight containers in refrigerator.
active yeast, warm water, sugar, egg, butter, salt, flour, garlic, parmesan cheese
Taken from www.food.com/recipe/garlic-parmesan-rolls-281757 (may not work)