Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.
Preparation: Medium difficulty
Preparation time: 1 hour, of which,
40 min in the oven + 1h rise time
Oven temperature: 200° C / 390° F, bottom shelf
Freezing: Suitable for freezing
What you need for 20 rolls
100 g [3,5 oz] butter or margarine
3 dl [0,6 pt] milk
50 g [1,75 oz] yeast
8 dl [i,6 pt] flour
1 tsp salt
1 dl [0,2 pt] grated Parmesan cheese
1 tablespoon oregano
butter or margarine for the mould
melted butter or margarine for brushing
Serve with a soup, a juicy salad or a vegetable dish.
This is what you do
 Melt the butter, add milk and heat everything till it is lukewarm, 37° C / 98,5° F. Crumble the yeast into a bowl. Pour in the dough liquid and stir.
 Mix flour, salt, 1/2 dl / 0,1 pt Parmesan cheese and 1/2 tablespoon oregano. Pour everything into the bowl. Work the dough smooth and allow to rise until doubled in size, about 30 minutes.
 Put the dough on floured surface and roll it into an oblong roll. Cut the roll into 20 pieces. Form the dough pieces into balls and place 14 of the balls in two rows in a greased oblong shape, about 2 l / 4 pt. Brush the buns with melted butter.
 Place the remaining bolls along the joint on the top (see picture 3). Brush with butter and sprinkle with remaining cheese mixed with oregano. Cover and let the rolls rise for 30-35 minutes. Bake them at 200° C / 390° F for about 40 minutes. Let the bread cool slightly then vault it onto a rack.
Beer, mineral water, rosé or red wine.
The bread is best if it is made of fresh Parmesan cheese. Server it tends to warm and freshly baked.