Yield: 1 Servings
|1¼ cup||All-purpose flour, (1 1/4 to 1 1/2)|
|½ cup||Plus 1 tablespoon CREAM OF WHEAT Cereal, see note|
|1||Envelope fast-rising yeast|
|2 tablespoons||Grated Parmesan cheese|
|¾ cup||Hot water, (125?F to 130?F)|
|3 tablespoons||Olive oil|
|2||Cloves garlic, minced|
|1 teaspoon||Dried oregano leaves|
Note: (½-minute, 2½-minute or 10-minute stovetop cooking) In large bowl, combine 1 cup flour, ½ cup cereal, undissolved yeast, cheese, salt and sugar. Combine hot water and 1 tablespoon olive oil; stir in flour mixture until smooth. Stir in enough remaining flour to make a soft dough. Knead on floured surface for 6 to 8 minutes or until dough is smooth and elastic. Cover; let rise for 20 minutes.
Divide dough into 6 equal pieces; shape each into 16-inch rope. Coil 1 rope to form each roll; place on greased baking sheet which has been sprinkled with remaining 1 tablespoon cereal. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.
In small skillet, brown garlic in remaining oil. Brush dough with 1 tablespoon oil mixture; sprinkle with oregano. Bake at 400?F for 18 to 20 minutes or until golden brown. Brush tops of baked rolls with remaining oil mixture and serve warm.
Bread Stick Variation: Divide dough into 12 equal pieces. Shape each piece into 8-inch rope. Repeat procedure as above for rising and baking times.
NOTES : Makes 6 rolls
Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@...> on Apr 27, 1997