One-Hour Wild Rice-Parmesan Rolls

recipe
This quick-rise method gives you delicious dinner rolls in an hour. Serve them with Steak and Two Potato Soup.

Yield:

16 rolls

Recipe from

Oxmoor House

Ingredients

3 1/2 to 4 cups bread flour, divided
2 (1/4-ounce) envelopes rapid-rise yeast
2 tablespoons sugar
2 teaspoons garlic salt
1 cup milk
3 tablespoons butter or margarine
1 large egg
3/4 cup cooked wild rice, cooled
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
3 tablespoons butter or margarine, melted

Preparation

Combine 1 1/2 cups flour, yeast, sugar, and garlic salt in a large mixing bowl; stir well.

Combine milk and 3 tablespoons butter in a small saucepan; cook over medium heat 2 to 3 minutes or until butter melts. Cool to 100° to 110°.

Gradually add milk mixture to flour mixture, beating well at medium speed with an electric mixer. Add egg, beating well. Add rice and 1/2 cup Parmesan cheese; beat well. Using a wooden spoon, gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 to 8 minutes). Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover.

Turn oven to 200° for 1 minute; turn oven off. Place dough in oven; let rise 15 minutes.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough into 16 pieces; shape into balls. Dip tops of balls into melted butter; dip into remaining 1 cup Parmesan cheese. Arrange balls on a greased 15" x 10" jellyroll pan; let rest 5 minutes.

Bake at 375° for 18 minutes or until lightly browned.

Christmas with Southern Living 2001,

Oxmoor House

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note