OREGANO PARMESAN ROLLS

1 cup milk
1/4 cup shortening
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon yeast
1 tablespoon lukewarm water
3 cups flour, divided
1 egg, beaten
1/2 cup fresh oregano, chopped
Melted butter
Parmesan cheese, grated

Scald milk, add shortening, sugar and salt. Cook to lukewarm. Soften yeast in lukewarm water until bubbly, then add to milk mixture.

Add 1 1/2 cups flour, beat until smooth. Add egg and stir well, then add oregano and remaining flour to make moderately soft dough. Knead until smooth. Place in greased bowl, cover and let rise in a warm place until double.

Grease a 24 muffin pan cups.

Shape bits of dough into a total of 72 small balls. Place 3 balls into each section of a greased muffin pan, brush with melted butter and sprinkle with Parmesan cheese. Cover and let rise until double in size.

Bake in a preheated 400 degree F oven for 15 to 25 minutes.

Makes 24 rolls
From: Rusty Acres Herb Farm, Rainbow, near Temecula
Source: The Press-Enterprise, April 2006