 |
Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 16 |
|
Ingredients:
3 -3 1/2 cups all-purpose flour |
2 tablespoons sugar |
1 teaspoon salt |
1 (1/4 ounce) package active dry yeast |
1 1/4 cups nonfat milk |
2 tablespoons canola oil |
4 tablespoons butter, melted, divided |
1 egg |
2 tablespoons grated parmesan cheese |
1 tablespoon sesame seeds |
1/2 teaspoon garlic salt |
1/2 teaspoon paprika |
dried parsley flakes, thyme, and rosemary, crushed |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball.
4. Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
|
|