Golden Cheese Dinner Rolls
|Yellow cornmeal||1 Tablespoon|
|Bread flour||4 Cup (64 tbs) (Pillsbury's Best)|
|Dry buttermilk salad dressing mix/1 ounce dry buttermilk salad dressing mix||4 Ounce|
|Active dry yeast||2 Tablespoon|
|Margarine/Butter||1⁄4 Cup (4 tbs) (Parkay)|
|Condensed cheddar cheese soup||11 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
Grease 13x9-inch pan or two 9-inch round cake pans.
Sprinkle with 1 tablespoon cornmeal.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 1/2 cups flour, sugar, salad dressing mix and yeast-blend well.
In medium saucepan, heat margarine, soup and milk until very warm (120 to 130Â°F.).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 1 1/2 cups flour to form a stiff dough.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes.
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80Â° to 85Â°F.) until light and doubled in size, about 1 hour.
Punch down dough several times to remove air bubbles.
Divide dough into 2 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Divide dough into 24 parts; shape each into smooth ball.
Place in prepared pan; sprinkle with 1 tablespoon cornmeal.
Cover; let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Heat oven to 400Â°F.
Bake 13 to 18 minutes or until rolls sound hollow when lightly tapped.
Remove from pan immediately.
Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period before shaping.
Self-rising flour is not recommended