* Exported from MasterCook *
Rolls, Parmigiano-Reggiano (Panini al Parmigiano-Reggiano)
Recipe By :
Serving Size : 32 Preparation Time :0:10
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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8 cups all-purpose flour -- (1kg)
5 1/4 ounces fresh grated Parmigiano-Reggiano -- (150g)
2 tablespoons yeast -- fresh, (25g), crumbled, plus
2 teaspoons yeast -- fresh, crimbled,
2 cups lukewarm milk -- plus 1 tablespoon
2 teaspoons lukewarm milk -- (500ml)
1/3 stick unsalted butter -- (40g), softened
1 tablespoon salt -- plus 1 tablespoon
1 teaspoon salt -- (25g)
Put the flour onto a clean work surface and make a well in the
center. Mix in the Parmigiano-Reggiano. Dissolve the yeast in the
milk, pour it into the flour mixture, and begin to knead. When the
dough begins to form, add the butter and lastly the salt. Continue
to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap, let
rest for about 10 min, and then form into small rolls, weighing about
1 3/4 oz (50g).
Arrange the rolls, floured and properly spaced, in a baking pan lined
with parchment paper. Let rise, covered with plastic wrap, until
doubled in size, about 1 hr.
Before baking, sprinkle the surface of the rolls with a little
Parmigiano-Reggiano. Bake in the oven at 360F (180C) for 15 min, or
until golden brown.
Source:
"Pizza, Breads & More"
Start to Finish Time:
"1:25"
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Per Serving (excluding unknown items): 156 Calories; 3g Fat (18.9%
calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 362mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 1/2 Fat.