Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes.
Combine all topping ingredients, beating until well mixed.
Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.
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Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes.
Combine all topping ingredients, beating until well mixed.
Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.
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