3 1/2 cups all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons instant toasted onions
2 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon oregano (leaves)
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
1 4-ounce jar diced pimientos, undrained
2 teaspoons whole cumin seed
Servings: 12 / Yield: 12 rolls
1. In large bowl, combine 1 1/2 cups flour, 2 tablespoons cheese, onions, sugar, undissolved yeast, oregano and salt. Heat water, 2 tablespoons butter and pimientos (with liquid) until very warm (125º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. Stir batter down; spoon into 12 greased 2 1/2-inch muffin cups, filling cups 3/4 full. Melt remaining butter; brush on rolls; cover. Place large, shallow pan on counter; half-fill with boiling water. Place muffin cups on wire rack over pan; let rise 10 minutes.
3. Sprinkle rolls with remaining cheese and cumin seed. Bake at 400ºF for 15 minutes or until done. Remove rolls from cups; cool on wire rack.
3 tablespoons grated Parmesan cheese
2 tablespoons instant toasted onions
2 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon oregano (leaves)
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
1 4-ounce jar diced pimientos, undrained
2 teaspoons whole cumin seed
Servings: 12 / Yield: 12 rolls
1. In large bowl, combine 1 1/2 cups flour, 2 tablespoons cheese, onions, sugar, undissolved yeast, oregano and salt. Heat water, 2 tablespoons butter and pimientos (with liquid) until very warm (125º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. Stir batter down; spoon into 12 greased 2 1/2-inch muffin cups, filling cups 3/4 full. Melt remaining butter; brush on rolls; cover. Place large, shallow pan on counter; half-fill with boiling water. Place muffin cups on wire rack over pan; let rise 10 minutes.
3. Sprinkle rolls with remaining cheese and cumin seed. Bake at 400ºF for 15 minutes or until done. Remove rolls from cups; cool on wire rack.
