One-Hour Wild Rice-Parmesan Rolls

Ingredients

• 3.5 cups bread flour divided
• 3 tablespoons butter 
• 3 tablespoons butter melted
• 0.8 cup rice wild cooled cooked
• 1 large eggs 
• 2 teaspoons garlic salt 
• 1 cup milk 
• 6 ounces parmesan cheese divided freshly grated
• 2 tablespoons sugar 
• 0.5 ounce rapid-rise yeast 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• mixing bowl
• hand mixer
• wooden spoon

Directions

1. Combine 1 1/2 cups flour, yeast, sugar, and garlic salt in a large mixing bowl; stir well.
2. Combine milk and 3 tablespoons butter in a small saucepan; cook over medium heat 2 to 3 minutes or until butter melts. Cool to 100 to 11
3. Gradually add milk mixture to flour mixture, beating well at medium speed with an electric mixer.
4. Add egg, beating well.
5. Add rice and 1/2 cup Parmesan cheese; beat well. Using a wooden spoon, gradually stir in enough remaining flour to make a soft dough.
6. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 to 8 minutes). Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover.
7. Turn oven to 200 for 1 minute; turn oven off.
8. Place dough in oven; let rise 15 minutes.
9. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough into 16 pieces; shape into balls. Dip tops of balls into melted butter; dip into remaining 1 cup Parmesan cheese. Arrange balls on a greased 15" x 10" jellyroll pan; let rest 5 minutes.
10. Bake at 375 for 18 minutes or until lightly browned.