Parmesan Garlic Rolls

Ingredients

• 340 g Warm water (Use either 340 g water or 345 g milk; warm to 40°C.)
• 7 g Instant dry yeast
• 30 g Sugar
• 28 g Olive oil (For the dough; additional oil is needed to coat the bowl.)
• 500 g Bread flour
• 9 g Kosher salt (For the dough.)
• 2 tbsp Garlic (Use 2–4 tbsp minced fresh garlic, or 4–6 tbsp mashed roasted garlic.)
• 85 g Unsalted butter (Room temperature; for the herbed garlic butter.)
• 0.5 tsp Black pepper (For the herbed garlic butter.)
• 0.5 tsp Salt (For the herbed garlic butter.)
• 2 tbsp Parsley (Finely chopped; for the herbed garlic butter.)
• 6 tbsp Parmesan cheese (Grated; for the herbed garlic butter and topping.)
• 2 tbsp Parmesan cheese (Grated, for garnish after baking.)
• 2 tbsp Parsley (Chopped, for garnish after baking.)
• Olive oil (For coating the bowl and dough surface; use as needed.)

Steps

1. 1

   Make the herbed garlic butter. Combine the room-temperature butter, garlic, salt, pepper, and finely chopped parsley in a heatproof bowl or small saucepan. Warm gently in the microwave or on the stovetop just until melted, stirring to combine. Set aside until needed.

2. 2

   Prepare the yeast mixture. In a mixing bowl or measuring cup, combine the 40°C warm water—or the alternative warm milk—with the instant yeast, sugar, and olive oil. Stir well and set aside briefly.

3. 3

   Combine the flour mixture. Add the bread flour and dough salt to the bowl of a stand mixer fitted with a dough hook, or use a large mixing bowl if kneading by hand.

4. 4

   Add the yeast mixture to the flour mixture. Mix at medium-high speed, or stir vigorously by hand, until all of the flour is incorporated and no dry pockets remain.

5. 5

   Knead the dough on medium speed for 5–7 minutes. Continue until it becomes smooth, elastic, soft, and slightly shiny; it should remain a little sticky but not wet. Shape the dough into a ball.

6. 6

   Lightly oil a clean bowl. Place the dough in the bowl seam-side down, then lightly coat the exposed surface with oil so it does not dry out. Cover with a clean kitchen cloth or plastic wrap.

7. 7

   Let the dough rise in a warm, draft-free place for 45–60 minutes, or until it has doubled in volume.

8. 8

   Transfer the doubled dough to a well-floured work surface. Punch it down to release excess gas, reshape it into a ball, and divide it into two equal portions. Shape each portion into a ball and set them aside.

9. 9

   Working with one dough ball at a time, roll it into a round disc 12–14 inches in diameter. Spread a generous layer of the herbed garlic butter over the surface.

10. 10

    Using a pizza wheel, cut the buttered disc into 12 wedges. Roll each wedge into a crescent, bringing the two corners toward the front and tucking them underneath to form a compact roll.

11. 11

    Arrange the shaped rolls on a baking tray lined with parchment paper or a silicone baking mat. Repeat with the remaining dough and garlic butter until all 24 rolls are formed.

12. 12

    Cover the tray with plastic wrap or a clean kitchen cloth. Let the rolls proof for 20 minutes, while the oven heats.

13. 13

    Preheat the oven to 180°C / 350°F.

14. 14

    Brush each proofed roll with additional herbed garlic butter and sprinkle with grated Parmesan.

15. 15

    Bake for 15–20 minutes, until the rolls are lightly golden on top and cooked through.

16. 16

    Immediately after removing the rolls from the oven, brush them with more herbed garlic butter. Finish with grated Parmesan and chopped parsley.

17. 17

    Cover the hot rolls with a clean kitchen cloth for 5 minutes to help keep them soft before serving.

Notes

The recipe provides a choice of water or milk for the dough. Keep the garlic butter available for brushing before and after baking. The source lists nutrition per serving as approximately 187 calories, 4 g fat, 32 g carbohydrates, 1 g fiber, and 6 g protein; the listed sodium is 689 mg per roll.

Nutrition per serving

• bread
• rolls
• side dish
• vegetarian
• baked
• yeasted
• garlic
• Parmesan