Parmesan Rolls

​1 ¼ cups warm water
1 envelope (0.25 ounces) yeast
1/3 cup vegetable oil plus additional for oiling bowl
2 tablespoons sugar
3 ½ cups flour
1 ½ teaspoons salt, divided
4 tablespoons butter, melted
2 cloves garlic, minced
1 cup grated parmesan cheese, divided
 
1. In a large bowl, stir together water, yeast, oil, and sugar with a wooden spoon until yeast dissolves. Set aside for 5 minutes or until mixture begins to foam. Stir in 2 cups flour and 1 teaspoon salt until smooth; gradually add remaining flour until incorporated. Turn out on to a lightly floured counter, scraping all loose dough and flour out of bowl, and knead until ball of dough is smooth and springy, about 5-7 minutes. Coat bowl with vegetable oil and place dough inside; cover with a towel and set in a warm, draft-free place. Let rise until roughly doubled, about an hour.
 
2. Combine remaining salt, butter, and garlic and set aside; put ¾ of parmesan cheese into a wide dish. Spray a 9x13 inch baking dish with cooking spray. Punch dough down and cut into four wedges. Working with one wedge at a time, cut into 5-6 pieces with kitchen shears. Dip each piece into butter mixture and roll in cheese. Place in prepared dish. Repeat with remaining wedges of dough. Sprinkle with remaining cheese. Cover with towel and allow to rise until doubled, about 40 minutes.
 
3. Bake at 350 degrees until lightly golden on top, about 15 minutes. Let stand for 10-15 minutes.
 
Revised November 2017