- Yield: 24 Servings
- Two 1⁄4- ounce packages active dry yeast
- 1 cup sugar
- 2 eggs, beaten
- 1 cup (2 sticks) butter or margarine, melted
- 2 teaspoons salt
- 10 cups all-purpose flour
- 5 medium garlic cloves, minced
- 1 cup grated Parmesan
How to Make It
- Combine the yeast with 1½ cups warm water (105° to 115°F) in a large bowl. Cover and let stand for 5 minutes.
- Add 1½ cups warm water (110° to 115°F), the sugar, eggs, 1⁄2 cup of the melted butter, the salt, and 5 cups of the flour; mix well. Add the remaining flour, 1 cup at a time, to form a soft dough.
- Turn the dough onto a lightly floured work surface and knead until elastic. Place in a greased bowl, turning the dough to grease the entire surface. Cover with plastic wrap and let rise 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Combine the remaining 1⁄2 cup melted butter with the garlic in a small bowl and set aside.
- Punch the dough down and turn onto a floured work surface. Cut the dough into 3 or 4 equal sections. Three sections will make 24 large rolls that can be used for sandwiches. Four sections will make 32 smaller dinner rolls. Roll each section into a circle 12 to 15 inches in diameter, depending on the size of the rolls desired.