Italian Pan Rolls
Source of Recipe
Food Processor Bread Book
List of Ingredients
3/4 cup warm water, up to 1 cup total
1 tablespoon sugar
1 package yeast
2 3/4 cups flour
1 tablespoon butter, cold butter
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning, or 1/4 teaspoon EACH basil and oregano
2 tablespoons olive oil, or vegetable oil, or melted butter
1/4 cup Parmesan cheeseRecipe
1. Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, butter, garlic salt and herb seasoning into work bowl. Process until mixed, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft , smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
2. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turn once to grease all sides. Cover loosely with plastic wrap and let stand in warm place about 30 minutes. Divide dough into quarters, then divide again into quarters, making 16 pieces. Shape each into a ball, dip in oil, coat with cheese and arrange in greased 8 or 9 inch round or square cake pan.
3. Cover loosely with plastic wrap. Let stand in warm place until doubled, 1 to 1 1/2 hours.
4. Heat oven to 375 degrees F. Uncover rolls and bake until golden, about 25 minutes. Remove immediately from pan and cool on wire rack.
Makes 16 rolls.
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