Parmesan Garlic Rolls
Coooking Temperature: 360°F /180°C / Gas Mark 4
Calories: 9
Adjust Servings Here: 24 Rolls
Description
You must love garlic to enjoy these Parmesan garlic bread rolls. Soft, light, and fluffy bread drenched with garlic herb butter. These crescent-shaped beauties are also simple and easy to make.
Ingredients
Dough - 24 Rolls
- 340 g (1½ cups) Warm water or milk 100°F
- 7 g (2¼ tsp) Instant dry yeast (1 sachet)
- 30 g (2 tbsp) Sugar or honey
- 30 g (2 tbsp) Olive oil
- 500 g (4 cups) Bread flour or All-purpose flour
- 9 g (1 tsp) Kosher salt
Parmesan garlic butter
- 2 - 4 tbsp Garlic cloves minced or 4 to 6 tbsp mashed roasted garlic
- 6 tbsp Butter unsalted, room temperature
- ½ tsp Pepper
- ½ tsp Salt
- 2 tbsp Parsley finely chopped
- 6 tbsp Parmesan cheese grated
- 2 tbsp Parmesan grated for garnish
- 2 tbsp Parsley chopped for garnish
Instructions
- Herbed garlic butter: Combine the butter, garlic, salt, pepper, and chopped parsley in a bowl or saucepan. Heat in the microwave or on the stovetop until melted. Set aside until ready to use.2 - 4 tbsp Garlic cloves, 6 tbsp Butter, ½ tsp Pepper, 2 tbsp Parsley , 6 tbsp Parmesan cheese, ½ tsp Salt
- Yeast mixture - In a mixing bowl or measuring cup, combine the warm water (110°F), yeast, sugar, and oil. Stir and set aside.340 g Warm water or milk , 7 g Instant dry yeast, 30 g Sugar, 30 g Olive oil
- Flour mixture - Next, measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Then, add the yeast mixture and combine at medium to high speed until all the flour is well incorporated.500 g Bread flour, 9 g Kosher salt
- Knead - Then, knead on medium speed for 5 to 7 minutes until you have a smooth, elastic dough. When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down.
- Rise - Coat the surface with oil to prevent drying. Then, cover a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 45 to 60 minutes until it doubles in volume.
- Divide - Transfer the dough to a well-dusted floured surface when it is doubled in volume. Punch it down and reshape it into a ball again. Divide the dough into two portions. Shape each into a ball and set it aside.
- Filling: Working with one ball at a time, roll the dough into a round disc 12 to 14 inches in diameter. Spread a generous amount of herbed garlic butter on the rolled dough. Then, using a pizza wheel, cut the disc into 12 slices. Roll each slice into a crescent, bring the two edges towards the front, and tuck them under.
- Proof - Place the rolls onto a baking tray, lined with parchment paper or a silicone mat. Continue with the remaining dough until all the rolls are made. Cover with plastic wrap or clean kitchen cloth and let proof for 20 minutes.
- Preheat - Meanwhile, preheat the oven to 360°F /180°C / Gas Mark 4.
- Bake - Brush each roll with more herbed garlic butter, and sprinkle some grated parmesan cheese. Bake for 15 to 20 minutes or until lightly golden on top.2 tbsp Parmesan , 2 tbsp Parsley
- Keeping them soft - When you remove the rolls from the oven, brush them with more herbed garlic butter, parmesan, and chopped parsley. Then, cover them with a clean kitchen cloth for 5 minutes to keep them soft.
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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