I'm more inclined to bake breads when the weather turns cooler. I found this recipe in a magazine, back in the late 1970's, each roll is a hefty handful. Always taste great with Italian food, but also good with stews and roasts. Bake in round cake pans.

DINNER ROLLS ITALIANO

MAKES: 16 large rolls.

Combine:
1 1/2 cups all-purpose flour
2 packages active dry yeast
1 1/2 teaspoons Italian seasoning*

Heat just until warm (115-120 degrees):
1 cup milk
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine
1 teaspoon garlic salt

Add to flour mixture.

Add:
2 eggs

Beat at low speed of electric mixer 1/2 minute. Beat 3 minutes at high speed.

Stir in:
1/2 cup grated Parmesan cheese

Using an additional 3 to 3 1/2 cups all-purpose flour, add as much of the flour as you can stir in. Turn out onto floured surface.

Knead in enough remaining flour to make a moderately stiff dough. Shape into a ball. Place in a greased bowl. Cover; let rise in warm place until doubled (about 45 minutes)

Punch down; let rest 10 minutes.

Shape into 16 balls. Dip tops into 2 tablespoons melted butter, then into 1/4 cup grated Parmesan cheese**

Place rolls in two greased (8- or 9-inch) round baking pans. Cover; let rise until nearly doubled (15 minutes).

Bake at 375 degrees F for 20-25 minutes.

*If you don't have Italian seasoning on hand; make your own. Crush 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and a dash of black pepper.

**I've also dipped the tops in sesame seeds and omitted the Parmesan cheese when dipped.