Parmesan Herb Rolls

I love everything bread. I like to eat at Panera Bread just so I can stand in line (longer the wait the better) and look at all the beautiful bread creations. I remember my mom baking bread quite often and pulling it out of the oven just as we came home from school. Open the door, wonderful smell of bread baking, into the kitchen and have a big warm slice with honeybutter right as it comes from the oven. Home Sweet Home!

Bread:
1/4 cup warm water
1 pkt yeast (2 ¼ tsp)
1 cup warm water
2 T sugar
1 ½ tsp salt
1 T butter, softened
3 cups flour

Parmesan Herb Butter:
1/2 cup butter, softened
1/4 cup grated parmesan cheese
1 T dill weed
1 T sesame seeds
1 tsp poppy seeds
1/2 tsp season salt
1/2 tsp garlic powder
1 T parsley flakes
1 T dry minced onion

In a small bowl add yeast to the 1/4 warm water (95ºF to 115ºF). Allow it to sit until the yeast begins to foam. In a large mixing bowl (I use my KitchenAid mixer) mix together the 1 cup warm water, sugar, salt and 1 cup of the flour. Mix in the butter and yeast. Mix in remaining flour. Knead dough for 5 minutes.

Place in a large, well-greased bowl and flip dough to turn greased-side up. Cover and let rise in a warm place for 1 hour or until doubled in size.

Punch down dough. Roll out as you would to make cinnamon rolls. Spread with parmesan herb butter mixture. Roll and cut into individual rolls.  Place in sprayed muffin pan, cookie sheet or 9X13 pan. I also make them small to bake in my mini muffin pans.

Cover, and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.

Preheat oven to 375°. Bake until golden brown, approx. 30 minutes for large rolls, less for minis.

If you are interested in Demarle bakeware such as the Mini Muffin Tray please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

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