Parmesan Rolls

1. 1

   In a small bowl sprinkle the yeast over 1 1/4 cups warm water, let it proof for 5 minutes, or until it is foamy, and stir in the oil.

2. 2

   In a large bowl whisk together 3 1/2 cups of the flour, the salt, and the Parmesan, stir in the yeast mixture, and turn the dough out onto a floured surface.

3. 3

   Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic.

4. 4

   Form the dough into a ball, put it into an oiled bowl, and turn it to coat it with the oil.

5. 5

   Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk.

6. 6

   Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball.

7. 7

   Transfer the rolls to a lightly oiled baking sheet and let them rise, covered loosely with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk.

8. 8

   Bake the rolls in the middle of a preheated 425F.

9. 9

   oven for 15 to 20 minutes, or until they are golden.

No additional tips available.