5 from 12 votes
Garlic Parmesan Herb Rolls
Garlic Parmesan Herb Rolls are soft yeast rolls infused with garlic, parmesan, and a blend of dried herbs. The dough combines warm milk, instant yeast, sugar, parmesan cheese, minced garlic, rosemary, basil, oregano, an egg, butter, and flour, resulting in a slightly sticky and springy dough. Baked until golden, these rolls are brushed with a melted garlic butter for added flavor and sheen.
Prep Time
3 hrs
Cook Time
12 mins
Total Time
3 hrs 12 mins
Servings:
12
rolls
Calories:
94 kcal
Course:
Bread
Cuisine:
American
Ingredients
Garlic Parmesan Herb Rolls
- 1 cup milk 100°F to 110°F, warm
- 1 tablespoon instant dry yeast
- 2 tablespoons granulated sugar
- 1/3 cup Parmesan Cheese grated
- 1 tablespoon garlic minced
- 2 teaspoons rosemary dried
- 1 teaspoon salt
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 large egg
- 3 tablespoons butter softened, salted
- 3 cups all-purpose flour
Garlic Butter
- 1 tablespoon butter melted, salted
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm milk, 1 tablespoon instant dry yeast, and 2 tablespoons granulated sugar. Add in 1/3 cup grated parmesan cheese, 1 tablespoon minced garlic, 2 teaspoons dried rosemary, 1 teaspoon salt, 1 teaspoon dried basil, and 1 teaspoon dried oregano and stir until just combined.
- Add in 1 large egg, 3 tablespoons softened butter, and most of the flour (reserve 1 cup to add in slowly as needed). Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. If mixing by hand, stir with a large wooden spoon until you can no longer stir anymore. Then turn it out onto a clean surface and knead the dough by hand.
- Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.
- Lightly grease a 9x13 pan. Punch down the dough and divide into 12 equal pieces. Roll each piece on a clean surface to form a smooth ball. Place the rolls into the prepared pan in four rows of three. Cover again and set aside to rise until double in size, about 1 hour.
- Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.
- Just before the rolls are done baking, combine 1 tablespoon of melted butter with 1/2 teaspoon garlic powder. Once the rolls are removed from the oven, brush immediately with the garlic butter.
- Let the rolls rest in the pan for 15 minutes before removing and transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.
Cup of Yum
Notes
- If no mixer is available, start by stirring ingredients with a spoon, then knead by hand on a floured surface, gradually adding flour to achieve a soft dough.
- Using active dry yeast instead of instant dry yeast adds about 10 to 15 minutes to the dough's first rise time.
- When doubling the recipe, bake in two 9x13 inch pans or one larger 13x18 inch baking sheet to accommodate increased dough volume.
Nutrition Information
Serving
1roll
Calories
94kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
15mg
(5%)
Sodium
144mg
(6%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
100IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 rolls
Amount Per Serving
Calories 94
% Daily Value*
| Serving | 1roll | |
| Calories | 94kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 144mg | 6% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.