Ingredients
1 teaspoon active dry yeast1/4 teaspoon sugar1/4 cup warm water (110° to 115°)1/2 cup plus 2 tablespoons all-purpose flour1-1/2 teaspoons canola oil1/4 teaspoon salt1 tablespoon butter, softened3/4 teaspoon garlic powder3/4 teaspoon grated Parmesan cheese1/4 teaspoon dried oregano1/4 teaspoon dried basil
Preparation
In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes.
Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
