PARMESAN-OAT PULL-APARTS
Basil and oregano come through in every bite of these soft and tender pull-apart rolls. I think they go great with special dinners, but also make a nice addition to breakfast. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine Parmesan cheese, basil, oregano and garlic powder. In a large bowl, mix sugar, yeast, salt and 1-1/2 cups flour. Place oats in another small bowl. In a small saucepan, bring water and butter just to a boil; pour over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. , Add to flour mixture; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Add 3/4 cup of herb mixture; beat until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Punch down dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down and press evenly into a greased 13x 9-in. baking pan. Using a sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush dough with 3 tablespoons melted butter. Bake 15 minutes. Brush with remaining butter and sprinkle with remaining herb mixture. Bake 5-10 minutes longer or until golden brown. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 302mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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