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ITALIAN PAN ROLLS

3/4 cup warm water
1 teaspoon garlic
1 tablespoon cold butter or margarine
2-3/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon Italian herb seasoning or 1/4 teaspoon each dried oregano and basil leaves
2 teaspoons active dry yeast
2 tablespoons olive oil, vegetable oil or melted butter
1/4 cup grated Parmesan cheese

Measure carefully, placing all ingredients except olive oil and cheese in bread machine in order as specified by owner's manual. Set for dough cycle and start.

Divide dough into quarters, then divide again into quarters, making 16 pieces. Shape each piece into a smooth ball. Dip each ball into oil; coat with cheese and arrange in a greased 8 or 9-inch pan. Cover loosely with plastic wrap and let rise in a warm place 1 to 1-1/2 hours or until doubled. Uncover and place in a preheated 375 degree oven for 25 minutes or until golden. Remove immediately and cool on rack.

Yield: 16 rolls

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