** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Roll dough into a 12-inch circle on a lightly floured surface.
2. Brush with 2 tablespoons melted butter, and sprinkle with Parmesan cheese.
3. Cut into 12 wedges; roll each wedge tightly, beginning at wide end.
4. Seal points, and place rolls on a greased baking sheet.
5. Cover and let rise in a warm place (85 F), free from drafts, about 30 minutes or until doubled in bulk.
6. Bake at 400 F for 8 to 10 minutes or until browned.
7. Brush rolls with melted butter. Yield: 1 dozen.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Butter, MSG, Cheese allergies.