parmesan-rolls-10327.json

{
    "directions": [
        "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. 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. 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, put it into an oiled bowl, and turn it to coat it with the oil. 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. Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball. 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. Bake the rolls in the middle of a preheated 425\u00b0F. oven for 15 to 20 minutes, or until they are golden."
    ],
    "ingredients": [
        "a 1/4-ounce package (2 1/2 teaspoons) active dry yeast",
        "2 tablespoons olive oil",
        "3 1/2 to 4 cups all-purpose flour",
        "2 teaspoons salt",
        "1 cup freshly grated Parmesan"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Bake",
        "Parmesan",
        "Gourmet"
    ],
    "title": "Parmesan Rolls",
    "url": "http://www.epicurious.com/recipes/food/views/parmesan-rolls-10327"
}