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.
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