I have a favorite recipe for rolls. I’ve made regular dinner rolls from it and the original pull apart dinner rolls which are present at every holiday dinner table in this house. Because it’s such a great recipe, whenever I come across a new idea for rolls, I always use my tried and true favorite. This new favorite I’m calling Parmesan Garlic Rolls is no exception.
I can’t remember how I stumbled across this recipe for Garlic Cheese Rolls over at Raptor Toe. I just know it was in my bookmarks and while looking through them the name caught my attention. I decided to use my roll recipe for these and made my own garlic butter. I made a couple other changes too but definitely drew inspiration from the one I had bookmarked.
These were really good, though I think next time I make them (and there will definitely be a next time) I’ll add a bit more Mozzarella cheese. Delicious and beautiful!
While waiting for your dough to rise, make the garlic butter. Set it aside to let the flavors meld. After your dough has risen, punch it down and place it on a flour dusted work surface. Dust the top of the dough with flour.
Use your hands to flatten the dough out to a 14×10 rectangle, then spread with garlic butter. You will NOT use all of this butter, just enough to spread a generous layer on the dough.
Roll up the rectangle and wrap in parchment paper. Chill in the freezer for 15 minutes. Meanwhile, mix together your Parmesan and parsley.
Next you’ll slice the rolled dough into discs, just like you do with cinnamon rolls. Place them in a baking pan, or in two cast irons skillets. I used one skillet and one stoneware pan of the same size. You’ll brush them with melted garlic butter and sprinkle them with parsley-cheese mixture.
Cover them and let them rise 20 minutes, then bake!
|Parmesan Garlic Rolls||
- For the dough
- 1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
- 1 tablespoon sugar
- 1 1/3 cup milk (105 to 115F degrees)
- 3 to 3 1/2 cups flour or whole wheat flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- For the garlic butter
- 1 cup butter, softened
- 1 tablespoon minced garlic
- 2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 cup shredded Mozzarella
- Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes.
- Beat butter in mixer until creamy. Add remaining ingredients and beat until well combined. Transfer to a small bowl and let sit to let the flavors meld. You will NOT use all of this butter, just enough to spread a generous layer on the dough.
- Preheat oven to 400 degrees F.
- Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13×9 baking dish with non-stick cooking spray.
- Lightly flour work surface and place dough onto it, then lightly dust top of dough. Press dough out onto floured surface to create a rectangle. Keep turned and pressing until you have a rectangle approximately 14 inches by 10 inches. Spread the dough with a generous layer of garlic butter (you WILL have butter left over, just use enough to add a layer to the dough) and sprinkle with freshly grated Parmesan cheese. Sprinkle with a little Mozarella cheese. Roll up dough and wrap in parchment. Place in freezer for 15 minutes to chill.
- Meanwhile, store the remaining garlic butter for another recipe, leaving about a tablespoon in the original bowl. Microwave the original bowl with remaining garlic butter until melted, about 20 seconds.
- Chop up some fresh parsley, about a tablespoon and combine with 2 tablespoons of freshly grated Parmesan. Toss together to combine.
- Slice into 1 1/2″ discs. Place in prepared pans. Brush tops with melted garlic butter, then sprinkle with a Parmesan/parsley mixture. Cover with a clean towel and allow to rise 20 minutes. Place in oven and bake 15-20 minutes.