Garlic Parmesan Scallion Bread Rolls
Calories: 11
Adjust Servings Here: 12 Rolls
Description
These garlic parmesan scallion bread rolls are flaky, buttery, and made from scratch with roasted garlic, scallions, and cheese. Perfect savory rolls for dinner or brunch.
Ingredients
🥖 For the Dough:
- 180 ml (¾ cup) Whole milk or water lukewarm
- 25 g (2 tbsp) Sugar
- 6 g (2¼ tsp) Instant yeast (or 2¼ tsp active dry yeast)
- 100 g (2 large) Eggs room temperature
- 45 g (3 tbsp) Unsalted butter melted
- 390 g (3¼ cups) All-purpose flour
- 6 g (1 tsp) Salt
🧄 For the Filling:
- 1 whole (1 whole) Garlic bulb roasted (or 5–6 cloves mashed)
- 60 g (4 tbsp) Unsalted butter softened
- 4 - 5 long (½ cup) Scallions finely chopped (about ½ cup)
- 50 g (½ cup) Grated Parmesan cheese
- 2 tbsp (2 tbsp) Chopped fresh parsley (optional)
- 1 egg + 1 tablespoon milk (for egg wash)
Instructions
- Make the Dough - In a large bowl or using a stand mixer, combine the milk, sugar, and yeast. Let it sit for 5 minutes if using active dry yeast. Add eggs and melted butter. Mix to combine. Add flour and salt. Knead by hand for 10 minutes or 6–8 minutes on medium speed until smooth and elastic. The dough will be soft but not sticky. Place the dough in a greased bowl. Cover and let rise for 60–90 minutes, or until the dough has doubled in size.180 ml Whole milk or water, 25 g Sugar, 6 g Instant yeast (or 2¼ tsp active dry yeast), 100 g Eggs, 45 g Unsalted butter, 390 g All-purpose flour, 6 g Salt
- Prepare the Filling - While the dough rises, roast your garlic (if not already done): cut off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 200°C/400°F for 30–40 minutes. Cool and mash. Mix the mashed garlic with softened butter, chopped scallions, Parmesan, and parsley.1 whole Garlic bulb, 60 g Unsalted butter, 4 - 5 long Scallions, 50 g Grated Parmesan cheese, 2 tbsp Chopped fresh parsley (optional)
- Roll the dough - Roll the risen dough into a large circle, approximately 12–14 inches (30–36 cm) in diameter, on a lightly floured surface. Spread the garlic, scallions, and Parmesan filling evenly over the surface.
- Cut and Shape the Rolls - Cut into 12 wedges (like a pizza). Roll each wedge from the wide end toward the tip to form a crescent shape. Place rolls seam-side down on a parchment-lined baking tray.
- Final Rise & Bake - Cover and let rise for an additional 30–45 minutes, until puffy.
- Bake - Preheat oven to 180°C / 350°F. Brush each roll with egg wash. Bake for 18–22 minutes, or until golden and cooked through. Optional: Brush with melted butter immediately after baking.1 egg + 1 tablespoon milk
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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