Garlic Cheese Rolls

This is one of my favorite recipes of all time. It comes from a wonderful book, Bread Machine Magic by Linda Rehberg and Lois Conway. It makes two pans full, 24 rolls total. Depending on how famished you are, you may be able to spirit away one pan for the freezer to enjoy at a later date. These are so buttery already, you don't need to serve with butter. (And I wouldn't lie to you. I LOVE butter.)

1 c. plus 2 T. water

3 c. flour

1 1/2 t. salt

1 1/2 T. butter

3 T. sugar

2 T. nonfat dry milk powder

2 t. yeast

1/4 c. melted butter

1 clove garlic, crushed

2 T. grated Parmesan cheese

In pan of bread machine, place water, flour, salt, 1 1/2 tablespoons butter, sugar, dry milk powder, and yeast. Select "dough" setting and press start. When machine beeps, remove dough from pan. On floured counter top or cutting board, gently stretch dough into a 24-inch rope. Use a sharp knife to divide dough into 24 pieces.

Grease 2 (8-inch) pie pans. Shape dough into balls and place 12 rolls in each pie pan.

In small bowl, combine melted butter and garlic. Spoon over rolls. Sprinkle with cheese. Warm oven by turning on to "warm" setting for 2 minutes. Turn off oven; place covered dough in oven for 30 to 45 minutes, until doubled. Bake at 375 degrees for 15 minutes, until golden.