2 1/4 to 2 3/4 cups all-purpose flour
1 envelope Fleischmann's Rapid Rise Yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 cup water
1/2 cup milk
1 tablespoon butter, softened
1 egg white
1 tablespoon grated Parmesan cheese

Combine 1 1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl. Heat water, milk and butter until very warm (120°F to 130°F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Cover and let dough rest 10 minutes in bowl. Portion dough evenly into 12 to 15 greased muffin cups (2 1/2 x 1 1/4 inches).

Tip: Use an ice cream scoop to make portioning easier.

Cover; let rise in warm, draft-free place until doubled in bulk, about 35 minutes.

Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese.

Bake at 375°F for 15 to 18 minutes or until lightly browned on top.

Remove from pans and cool on wire rack.

Makes: 12 to 15 rolls.

Submitted by: ACH