Italian Rolls

 

Ingredients

1 1/4 C. warm tap water

1 pkt. rapid rise yeast

1 1/2 tsp. sugar

1 T. olive oil

2 1/2 - 3 1/2 C. all purpose flour (this will depend on the humidity in the air)

1 tsp. salt

1/2 tsp. italian seasoning

1/3 C. shredded mozzarella cheese

Topping

2 T. salted butter, melted

1 T. olive oil

1 tsp. grated parmesan cheese

1/4 tsp. basil

1/4 tsp. garlic powder

1/4 tsp. oregano

Instructions

In the bowl of a stand mixer with a dough hook add the water, yeast and sugar.  Allow this to sit for 5 minutes to proof.  Add the olive oil along with 2 1/2 C. of flour (spooned and leveled), salt and italian seasoning.  Begin mixing over low speed adding additional flour to get a slightly tacky but not sticky dough.  Add the cheese and mix to combine into dough.  Turn out onto a lightly floured surface and knead the dough for 3 minutes.  Lightly grease a bowl with olive oil and shape the dough into a ball, placing it in the bowl and turning it to coat in the oil.  Cover with plastic wrap and a clean towel and set aside to rise for 1 to 1 1/2 hours till doubled in size.  Punch down the dough and turn back out onto the floured surface.  Knead for 1 minute then divide the dough into 12 portions, rolling each into a ball.  Place each ball into a greased muffin cup.  Allow the rolls to sit for 30 minutes.  Whisk together the topping and brush half of it over each roll.  Bake them in a 375 degree oven for 10 minutes, remove and brush them with the remaining topping and return them to the oven for an additional 10-12 minutes, till lightly golden on top.

Enjoy!!!

Recipe from Janet's Appalachian Kitchen