2 packages active dry yeast
1 tsp. dried Italian seasoning
1 tsp. dried parsley flakes
1 1/4 cups milk
1/4 cup water
2 tbsp. butter
2 tbsp. sugar
1 tsp. garlic salt
1 egg
3/4 cup grated Parmesan cheese, divided
2 tbsp. butter, melted
In a large mixing bowl, combine 1 1/2 cups of flour, yeast, Italian seasoning, and parsley flakes. In a saucepan, heat and stir the milk, water, butter, sugar, and garlic salt just until warm (120-130º) and butter almost melts. Add milk mixture to flour mixture. Add egg and beat with electric mixer on low or medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 1/2 cup of the Parmesan cheese and as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth (3-5 minutes total). Shape the dough into a ball. Place it in a lightly greased bowl, turning once to grease the top and bottom surfaces. Cover and let rise in a warm place until doubled in size (about 45 minutes). Grease baking sheets or a 13 x 9 x 2 baking pan. Punch dough down and turn out onto a lightly floured surface. Divide dough into 16 portions, shaping each into a round mini-loaf. Place mini-loaves on sheet or pan. Brush tops with 2 tablespoons butter and sprinkle with remaining Parmesan cheese. Cover and let rise in a warm place (about 15 minutes). Bake in a 375º oven for 20-25 minutes or until golden brown. Makes 16 mini-loaves.