Garlic Parmesan Dinner Rolls
CLASSIC dinner rolls, except made even BETTER with garlic and grated Parmesan cheese! Soft, tender, warm, and buttery!!!
I admit. Homemade bread takes time.
It takes patience. It takes precise measurements and following directions to an absolute T.
But most importantly, it just takes time.
It’s not very difficult at all because the yeast does all the work for you. But you do have to wait around for the dough to rise twice.
That’s where I do a few loads of laundry or Instagram Butters’ turkey legging.
Either way, you have to buy some time.
But. I promise you. In the end, it is so worth it.
It’s like making homemade pasta. It takes effort but there’s nothing else like it.
I had to recipe test this 2-3 times due to a burnt situation but no one was complaining.
We just had this dinner for 1 week straight.
Garlic Parmesan Dinner Rolls
Ingredients
- ½ cup warm whole milk, 105-110 degrees F
- ½ cup warm water, 105-110 degrees F
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons sugar, divided
- ½ teaspoon kosher salt
- ⅓ cup unsalted butter, at room temperature
- ¾ cup freshly grated Parmesan, divided
- 1 large egg
- 3 ¾ cups all-purpose flour, divided
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1/2 cup Parmesan and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.
- Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
- Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish; brush tops with butter and sprinkle with garlic. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
- Preheat oven to 375 degrees F. Sprinkle dough with remaining 1/4 cup Parmesan. Place into oven and bake until golden brown, about 18-22 minutes.
- Serve warm, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
IF i want to make the dough ahead of time and cook it the next day. would it be best to refridgerate the dough after the first rise or after its shaped in the pan for the second rise?
I make these in my bread machine. They turn out perfect every time. I make them about once a week. They are my family’s favorite!
I went to culinary school and just a heads up the water and or milk should be no more than 95 degrees because it kills the yeast. Otherwise it was really good
I LOVE THESE ROLLS. Definitely will make again. I made 2 separate batches. The first batch I used bread flour and the 2nd batch the standard flour. My family actually preferred the batch made with bread flour. They were bigger, airier than the batch made with the all purpose flour. Although they both tasted very good, I liked the bread flour one best. Also I made parmasian garlic butter for anyone who wanted something extra to put on their rolls instead of plain butter . They were a hit. Thanks for the recipe. It will be a favorite in my recipe box.
Looks delicious. Going to try definitely for our Thanksgiving dinner. Can I double the recipe? Some recipes don’t allow that.
Omg. These are damn delicious! I topped mine with everything bagel seasoning. True keeper!
Amazing! So good so fluffy so moist! They were a hit and am afraid I might have to make them again! I had to stop my son from devouring his third one
Woo Hoo!! I just made these rolls. If I knew how post a photo, I would. Beautiful looking and tasting, and I threw it all in the bread machine on the dough cycle as an experiment. Basically followed recipe except for using machine. All wet ingredients, then all dry ingredients, last, instant yeast. Baked in upper 3rd of oven (important). All else the same. Have been looking for SOFT rolls and so far hadn’t found. This recipe worked great, soft, fluffy rolls. Soooo, thank you damn delicious for your damn delicious soft rolls.
P.S. Forgot to tell you, I used 1% milk which is all I had on hand.
Hi! I was planning to make these today; however, I just noticed that it said whole milk. All I have at home is 2% milk and heavy cream. Will one of these work just as good?
Thanks!
2% milk should still work! 🙂
Hi Chungah, would you say that this would be too much mixing to do by hand, since I don’t have any type of mixer? Also, how far should the balls be spaced apart in the baking dish prior to baking? TIA!
Yes, a mixer would be best! You don’t need to space them apart too far as they will bake together.
I just made these by hand, no mixer. Hopefully they turn out Ok!
How did it go?
How did it go? I don’t have a mixer either so I was going to give it a shot by hand as well. Would love any feedback!
How do you store these? Like if you make them the day ahead?
You can store them in a baking dish.
OK these look insanely delicious!!!
Hi Chungah I want to make the rolls ahead of time and bake the day of. Do I skip the last proofing, put it in the freezer until i take the rolls out the day of and let it rise before baking?
Yes, that should work!
Does it call for “active yeast”? Like those little packages??
Yes.
I want to make this recipe for Thanksgiving but I don’t have a mixer with dough attachment. So can you recommend a good store dough please.
I love your recipes so much you are amazing.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Amanda!
can you shape this into knots?
I honestly have not tried it myself so I can’t really say with certainty – sorry! But please do let me know if you get a chance to try it out.
I am going to try knots right now with the 1st half of this recipe ( I doubled it)
I’ll let you know if it turns out!
Dying. These rolls look amazing!
Paige
http://thehappyflammily.com
Could I do this receipt in a bread machine with the dough setting? Thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Trisha!
If you’re using instant yeast, what changes would need to be made? Can the wet ingredients just be added to the flour/yeast/sugar mixture?
My family loves your recipes – my husband says “if it’s a Damn Delicious recipe, it’s going to be great”.
Awwwwww, that’s too cute!
But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Michelle!
After cutting the dough in 1-inch pieces can I freeze them. Then ready for use, thaw and let rise before baking?
Yes, absolutely!