Parmesan Dill SpiralsFrom Cooking with Paula Deen, Nov/Dec 2012
Ingredients 1 cup warm milk (105º to 110º)
5 tablespoons sugar
1 tablespoon active dry yeast
½ cup softened butter
1 large egg
½ teaspoon salt
3½ cups all purpose flour
1 tablespoon chopped fresh dill
¾ cup freshly grated Parmesan cheese, divided
2 tablespoons heavy whipping cream
¼ cup melted butter
Instructions 1.In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until mixture is foamy.
2.In the bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg, and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, dill, and ½ cup cheese, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).
3.Spray a large bowl with nonstick cooking spray. Form dough into a ball, and place in greased bowl, turning to grease top. Cover, and let stand in a warm place (85º), free from drafts, for 1 hour or until doubled in size.
4.Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Form each portion into a 9-inch-long rope. Form each rope into a spiral shape, pinching end to seal. Place on prepared baking sheet. Brush evenly with cream and sprinkle with remaining ¼ cup cheese. Cover, and let stand in a warm place (85°), free from drafts, for 35 to 45 minutes or until doubled in size.
5.Preheat oven to 350º. Bake for 15 to 20 minutes or until golden brown. Brush evenly with melted butter. Remove from pans, and cool on wire racks.
Makes 2 dozen
