*Original recipe adapted for bread machine use.
Yields: 16 rolls
Ingredients:
Dough---
¾ c. warm water
1 egg
2¾ c. flour
2 T. butter, softened
1 T. powdered milk
½ (scant) tsp. salt
1 tsp. ground red pepper
2 T. + ½ tsp. sugar
1 pkg. dry yeast
For rolling---
2-4 T. flour, only as needed
4½ tsp. butter, melted
½ c. Shredded Parmesan Cheese (or Shredded Sharp Cheddar works well too)
Bread Machine Method:
Place dough ingredients into bread pan in the order listed. Process according to manufacturer's instructions for dough cycle. Turn dough out onto lightly
floured surface; punch down. Cover and let rest 5 minutes. Knead dough 1-2 minutes. Divide dough in half. On a lightly floured surface, roll each portion into
a 9" circle. Brush each circle with half the melted butter; cut each into 8 wedges with a pizza cutter. Sprinkle each wedge with 1½ teaspoons cheese,
leaving a 1/8" border along the edge of each wedge. Separate wedges slightly. Roll each wedge tightly, beginning at wide end; seal points. Place rolls on
sprayed baking sheets, point side down. Curve rolls into crescent shapes. Cover and let rise in a warm place, free from drafts, 30 minutes or until rolls are
doubled in bulk. Bake at 400°F for 8-10 minutes, or until rolls are golden brown. Serve immediately.
