Yield: 12 Servings
|½||Recipe basic yeast dough|
|2 tablespoons||Butter or margarine; melted|
|¼ cup||Grated parmesan cheese|
|Butter or margarine; melted|
Roll dough into a 12-inch circle on a lightly floured surface. Brush with 2 tablespoons melted butter, and sprinkle with Parmesan cheese. Cut into 12 wedges; roll each wedge tightly, beginning at wide end. Seal points, and place rolls on a greased baking sheet.
Cover and let rise in a warm place (85°F), free from drafts, about 30 minutes or until doubled in bulk. Bake at 400° for 8 to 10 minutes or until browned. Brush rolls with melted butter.
Yield: 1 dozen.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998