Recipe: Garlic Cheese Rolls (bread machine dough cycle)

GARLIC CHEESE ROLLS

1 LB. (16 ROLLS):
3/4 cup water*
2 cups all-purpose flour
1 teaspoons salt
1 tablespoons butter or margarine, softened
2 tablespoons sugar
1 tablespoons nonfat dry milk powder
1 1/2 teaspoons Red Star active dry yeast (or 2 1/2 teaspoons Fleishmann's Yeast)**
FOR TOPPING:
1/4 cup melted butter
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese

1 1/2 LB. (24 ROLLS):
1 cup water*
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons Red Star active dry yeast (or 2 1/2 teaspoons Fleishmann's Yeast)**
FOR TOPPING:
1/4 cup melted butter
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese

TO PREPARE THE DOUGH:
Place first 7 ingredients in bread pan, select Dough setting, and press Start.

When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.

TO SHAPE AND BAKE:
Gently roll and stretch dough into a 24-inch rope. Grease 2 (8-inch) pie pans for 1 lb. of dough or 3 pie pans for 1 1/2 lbs. of dough.

With a sharp knife, divide dough into 16 pieces with 1 lb. of dough or 24 pieces with 1 1/2 lbs. of dough. (Hint: First cut dough into 8 (or 12) equal pieces, then cut each of those in half.) Shape into balls; place in prepared pie pans.

In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with parmesan cheese.

Cover and let rise in warm oven 30 to 45 minutes until doubled.

Preheat oven to 375 degrees F. Bake for 15 minutes or until golden. Remove from oven, cut apart and serve warm.

*Welbilt/DAK machines add 1 tablespoon more water for 1 lb. and 2 tablespoons more water for 1 1/2 lbs.

**Welbilt/DAK machines use 2 teaspoons Red Star Yeast or 3 teaspoons Fleishmann's Yeast)

Makes 24 rolls
Source: Bread Machine Magic by Linda Rehberg and Lois Conway