ITALIAN HARD ROLLS

1 small garlic clove, peeled
4 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning or oregano
2 packages Fleischmann’s RapidRise Yeast
2 tablespoons butter or margarine, cut into 2 pieces
1/2 cup hot water (125 degrees F)
2 egg whites mixed with 3/4 cup cold water
1 egg beaten with 1 tablespoon cold water (for glaze)
Cornmeal

With metal blade of food processor in place, turn motor on and drop garlic clove through feed tube. Process until minced.

Insert dough kneading blade; add next 8 ingredients and process 20 seconds. With motor running, pour hot water, then cold water mixture through feed tube in steady stream. After dough cleans side of bowl, process 45 seconds longer. Turn dough out onto floured surface. Covered with oiled plastic wrap; let rest 5 minutes.

Divide dough into 12 equal pieces. Shape into ovals. Place on oiled, large baking sheet that has been sprinkled with cornmeal. Cover; let rest in warm, draft-free place for 25 minutes.

Brush rolls with egg glaze. With sharp knife, make 2 or 3 diagonal slashes on top of each roll, about 1/4-inch deep.

Bake at 450 degrees F for 15 minutes or until done. Cool on wire rack.

Makes 1 dozen rolls
From: Recipelink.com
Source: Recipe booklet: The Best of Country Baking Recipes. Classic Recipe Series No. 2, 1987