|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Cumin seed||1⁄8 Teaspoon|
|Mashed potato||4 Cup (64 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Beat egg and milk together lightly with a fork.
Add cheese, 1/4 cup bread crumbs, parsley, salt, pepper, cayenne and cumin seed.
Add to hot potatoes, blending well.
Heat oven to 450 degrees.
Put butter in large shallow baking dish, about 1.3 X 9 1/2 X 2 inches, and set in oven until butter is melted.
Remove from oven.
Divide potato mixture into 16 equal parts (scant 1/4 cup each) and shape each part into a roll 2 1/2 inches long by about 1 1/2 inches in diameter.
Dip rolls in the 1/2 cup bread crumbs to coat all around.
Put rolls in baking dish and turn them over so thev are buttered all around.
Bake 20 minutes or until nicely browned, turning once.
Note: These rolls can be completely prepared ahead of time.
Put in pan as directed and cover with transparent wrap.
Refrigerate until about 1 hour before serving time then let them stand at room temperature until turkey is out of the oven, they will brown while you make the gravy and serve the rest of the dinner.