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 celebration 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.
Parmesan Garlic Rolls
In 2011 I stumbled across a recipe for garlic cheese rolls on a blog called Raptor Toe. That blog is gone now, and the original recipe along with it. It was in my bookmarks for quite some time, and while looking through them one day 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 for my parmesan garlic rolls from that recipe.
While waiting for your dough to rise, make the garlic butter. Set it aside to let the flavors meld. The butter itself is amazing. Don’t leave it around your kids or they’ll be eating it on its own! Make sure they wait for these parmesan garlic rolls to come out of the oven.
My parmesan garlic rolls are perfect served with a big bowl of steaming pasta. They are also a great accompaniment to a hot bowl of soup or chunky stew. You probably won’t have any leftovers either.
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Ingredients you will need:
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
Kitchen tools that are helpful:
As I said before, this is my favorite bread dough for homemade rolls. I hope you love it as much as we do.
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! Be sure to let me know if you try them and what you thought. Enjoy!
This blog post was originally published here on November 18, 2011