Yeast Breads

1 (.25-ounce) package dry active yeast
1 1/2 cups warm water (105-115F), divided
1/2 cup sugar
1 egg, beaten
1/2 cup butter or margarine, melted, divided
1 teaspoon salt
5 cups all-purpose flour, divided
3 garlic cloves, minced
1/2 cup grated Parmesan cheese

1. Dissolve yeast in 3/4 cup warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Add remaining water, sugar, eggs, 1/4 cup butter, salt and 2 1/2 cups flour. Add remaining flour, 1 cup at a time, to form a soft dough. Turn out onto a lightly floured work surface and knead until elastic. Place in greased bowl, turning to coat both sides, cover with plastic wrap, and allow to rise 1 hour or until doubled in size.
2. Preheat oven to 375F. Combine remaining butter with garlic and set aside.
3. Punch dough down and turn out onto a floured work surface. Divide into 2 equal sections. Roll each into a circle about 12 inches in diameter. Baste with butter mixture and sprinkle with 2 tablespoons Parmesan cheese. Using a pizza cutter or sharp knife, cut each circle into 8 wedges and roll from small end to big end. Pinch seams together. Repeat with remaining sections.
4. Place on baking sheets, close but not touching, seam side down. Baste tops with butter mixture and sprinkle with remaining Parmesan cheese. Bake 15 minutes or until golden brown. Store leftover rolls in airtight containers in refrigerator. Makes 16 rolls.

Nutrition facts per serving (1-roll): 210 calories, 7g fat, 5g protein, 32g carbohydrates., 1g fiber, 230mg sodium.

1 cup 2% reduced-fat milk
1½ cups, plus 1/3 cup, sugar
3/4 cup, plus 1/3 cup, butter
½ teaspoon salt
1 (¼-ounce) package active dry yeast
¼ cup lukewarm (110 to 115F) water
3 eggs, well beaten
4 cups all-purpose flour
2 to 3 tablespoons ground cinnamon
1 1/4 cups ground pecans

1. Scald milk in a small saucepan. Add 1/3 cup sugar, 1/3 cup butter and salt. Heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm.
2. Dissolve yeast in warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Stir in eggs and milk mixture. Stir in 2 cups flour; beat until smooth. Add 2 cups flour; mix well. If dough seems too wet, add another 1/2 cup flour. Cover and let rise until doubled in size, about 1 1/2 hours. Punch down and let it rise again until doubled in size. About 1 1/2 hours.
3. Combine remaining 1 1/2 cups sugar and cinnamon in a small bowl. Melt remaining 3/4 cup butter. Roll dough into walnut-size balls. (If dough is too wet to handle easily, scoop up portion of dough with a soup spoon.) Dip into melted butter, then in sugar mixture, then in pecans. Pile loosely in an ungreased Bundt pan. Let rise 40 minutes.
4. Preheat oven to 400F. Bake 10 minutes; reduce heat to 325F. Bake 25 minutes. Remove from oven and invert immediately onto a large serving plate. Serve hot. Do not cut; let diners “pluck” a serving. Makes 32 rolls.

Nutrition facts per serving (1-roll): 180 calories, 10g fat, 3g protein, 20g carbohydrates, 1g fiber, 90mg sodium.