By Nancy Caivano
Romano Cheese Rolls
Makes 12 rolls
1-1/4-oz pkg. active dry yeast (2-1/2 tsp)
1-1/4 cups very warm water
2 tbsp olive oil
3-1/2 to 4 cups all-purpose flour
2 tsp salt
1-1/2 cups grated Pecorino Romano cheese
In a small bowl combine the yeast in 1-1/4 cups of very warm water, and let it proof for 5 minutes or until it is foamy. Stir in the oil.
In a large bowl whisk together 3-1/2 cups of the flour, the salt and the Romano. Stir in the yeast mixture and turn the dough out onto a floured surface. 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. Form the dough into a ball and put it into a large, oiled bowl, turning to coat both sides. Let the dough rise, covered with plastic wrap in a warm place for about 2 hours or until doubled in bulk.
Turn the dough out onto a floured surface, divide it into 12 equal pieces and form each piece into a ball. Transfer the rolls to a lightly greased baking sheet and let them rise covered loosely with a kitchen towel for an hour or until covered in bulk. Bake the rolls in a preheated 425° oven for 15 to 20 minutes, or until golden brown.
You can use Parmesan, Asiago, Provolone, or Gruyere cheese instead of the Romano cheese.
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This page created June 1999