I knew i couldn’t do the full recipe since it was just the hubby and i, so i set the scale to 1/2 and luckily had some fake egg in the fridge, so i could do a half egg with ease! I mean i could have made a full batch, but we don’t need 15 rolls! Even 8 was a bit much, but we managed to not eat them all and I was able to have them with the left overs!
Sadly my yeast decided to be a bit not fresh… so my rising didn’t go as planned… But the final out come was lovely. I did mix up and skip most of the spices, just the cheese and it was fantastic
In a large mixing bowl whisk together the water and granulated sugar.
Whisk in the yeast and let stand a few minutes.
Add 3/4 cups of flour, milk, egg, 1 tablespoons melted butter, garlic powder, and salt to the bowl and stir to combine (or use an electric mixer on medium speed).
Next stir in 1/4 cup grated Parmesan cheese and another 1 cups of flour until a soft dough forms.
Lightly flour a work surface, and knead the dough for a few minutes until the dough is smooth. Add a little flour as needed while you’re kneading so the dough doesn’t stick to your work surface.
Add a little oil (such as olive oil or vegetable oil) to a large clean mixing bowl. Swirl the bowl around to coat the whole bowl lightly with the oil. Add the dough to the bowl, and turn the dough over to coat all sides of the dough.
Cover the bowl, and place in a warm draft free place.
Let the dough rise about 15-20 minutes.
Punch the dough down.
Divide the dough into about 8 pieces. Roll each into a ball and place on a well greased 9X4-inch baking pan.
Gently brush the remaining 1 tablespoons of melted butter on top of the rolls.
Sprinkle the remaining 1/4 cup of Parmesan cheese on top.
Cover, and let the dough rise again for about 10 minutes.
Preheat your oven to 375 degrees F.
Remove the cover from the rolls.
Bake the rolls at 375 degrees F for about 20-25 minutes or until the rolls are golden brown.