I have made these rolls once before, before the days of my blog, and so I decided to re-create them. They are quite tasty and really not all that difficult to do. They made a great pairing to my Risotto Primavera.
1/2 tsp dry yeast
2 tbsp warm water
2 tbsp extra virgin olive oil, divided
1 tsp dried thyme
1/3 cup 1% reduced fat milk
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 tbsp sugar
1/2 tsp kosher salt
1 large egg, lightly beaten
1/4 cup whole-wheat white flour
1 1/4 cups all-purpose flour, divided
1/2 tsp cracked pepper
1. Dissolve yeast in 2 tbsp warm water in a alrge bowl; let stand 5 minutes or until bubbly.
2. Heat 1 tbsp oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant.
3. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
7. Brush dough with remaining 1 tbsp oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper.
11. Place pan in oven, and immediately reduce heat to 375 degrees F. bake rolls at 375 degrees F for 12 minutes or until golden brown. Serve warm. Enjoy!
Recipe adapted from Cooking Light Magazine, April 2010