Pasta, Risotto and You

By Nancy Caivano


Romano Cheese Rolls

Makes 12 rolls



1-1/4 oz pkg. active dry yeast (2-1/2 tsp)
1-1/4 cups of very warm water
2 tbsp olive oil
3-1/2 to 4 cups all-purpose flour
2 tsp salt
1-1/2 cups grated pecorino romano cheese



In a small bowl, combine the yeast in 1-1/4 cups of very warm water, and let it proof for 5 minutes or until it is foamy. Stir in the oil.

In a large bowl whisk together 3-1/2 cups of the flour, the salt and the romano. Stir in the yeast mixture and turn the dough out onto a floured surface. Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball and put it into a large, oiled bowl, turning to coat both sides. Let the dough rise, covered with plastic wrap in a warm place for about 2 hours or until doubled in bulk.

Turn the dough out onto a floured surface, divide it into 12 equal pieces and form each piece into a ball. Transfer the rolls to a lightly greased baking sheet and let them rise, covered loosely with a kitchen towel for an hour or until covered in bulk. Bake the rolls in a preheated 425 degrees F. oven for 15 to 20 minutes, or until golden brown.

You can use parmesan cheese instead of the romano cheese.


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This page created December 1999



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