Garlic Parmesan Dinner Rolls
User Reviews
5
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Prep Time
3 hrs
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Cook Time
20 mins
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Total Time
3 hrs 20 mins
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Servings
15 servings
Garlic Parmesan Dinner Rolls
Description
This recipe for Garlic Parmesan Dinner Rolls starts by proofing yeast in warm milk and water combined with sugar and salt. Butter and Parmesan cheese are creamed with sugar and then mixed with eggs and the yeast mixture to form a batter. Flour is gradually incorporated using a dough hook, kneading until a smooth, elastic dough forms. After rising until doubled, the dough is portioned and shaped into individual rolls.
The rolls are baked until golden, then brushed with melted butter infused with minced garlic and garnished with fresh parsley, adding a fragrant and savory finish. The Parmesan cheese baked into the dough contributes a salty, nutty flavor complementing the garlic.
These rolls pair well with soups, salads, or as a side for main dishes. They have a soft crumb with a slightly chewy texture from the well-developed gluten and moist interior due to the dairy content.
Ingredients
- ½ cup whole milk 105-110 degrees F, warm
- ½ cup water 105-110 degrees F, warm
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons sugar divided
- ½ teaspoon kosher salt
- ⅓ cup butter at room temperature, unsalted
- ¾ cup Parmesan Cheese divided, freshly grated
- 1 egg large
- 3 ¾ cups all-purpose flour divided
- 2 tablespoons butter melted, unsalted
- 3 cloves garlic minced
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1/2 cup Parmesan and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.
- Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
- Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish; brush tops with butter and sprinkle with garlic. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
- Preheat oven to 375 degrees F. Sprinkle dough with remaining 1/4 cup Parmesan. Place into oven and bake until golden brown, about 18-22 minutes.
- Serve warm, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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