Garlic Parmesan Dinner Rolls
These freshly baked dinner rolls have parmesan folded into the dough before baking and brushed with melted butter, garlic, and parsley at the end. (Jump to Recipe)
Bread baking is becoming a thing here in my kitchen. Having a little more time around the house has contributed to baking from scratch and attempting to make recipes I’ve promised myself I would always stay away from.
These garlic parmesan dinner rolls were one of them. Dinner rolls always came off as overwhelmingly hard to make and time consuming. Which was partially true. These rolls aren’t made in 30 minutes. They do need time to rise, otherwise they come out flat. But they’re super easy to make and the results are phenomenal. Follow the step-by-step directions below for freshly baked, soft, garlicky parmesan dinner rolls. Your home will be smelling like a bakery in no time!
If you are looking for more bread recipes to make, here is are a few of my favorites:
No Knead Rosemary And Olive Oil Bread
I love seeing this rolls and loafs of bread come together. If you make it in your home, take a picture and tag me on Instagram @fettysfoodblog! I’d love to see!
Garlic Parmesan Dinner Rolls
Makes: 12 Rolls
Ingredients
- 1 cup warm milk (whole) temp. 110°F
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar, divided
- 5 tbsp unsalted butter, at room temperature, divided
- 1/2 cup Parmesan, grated
- 1 egg
- 1 tsp salt
- 3 cups all-purpose flour, plus extra for kneading
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
Instructions
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Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in a small bowl. Set aside and let it sit for 5 minutes.
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In a medium bowl, combine 3 tbsp butter, Parmesan, egg, salt, and remaining sugar. Mix with a rubber spatula or wooden spoon until well combined, about 1-2 minutes. Stir in yeast mixture and 1 cup of flour, mix until combined. Add one more cup of flour, continue to mix.
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Turn the dough over onto a lightly floured surface. Slowly add in the last 1 cup of flour while kneading it, for 2-3 minutes. If dough is still really sticky, add an additional 1/4 cup of flour and continue to knead. Make sure dough is not over kneaded, otherwise the rolls will be hard. Dough should be slightly sticky and really soft.
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Lightly grease a large bowl with a nonstick spray. Transfer the dough into the bowl. Cover with plastic wrap or a kitchen towel. Set bowl aside on the counter or in a somewhat warm area until dough doubles in size, about 1 hour.
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When the dough is done rising, grease a 9×13 inch baking dish. Punch the dough down to deflate. Divide the dough into 12 equal pieces. Shape each piece into a ball and arrange into prepared baking dish. Cover with plastic wrap or a kitchen towel. Set aside for one more hour for the final rise.
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Preheat oven to 350 degrees F. Place into oven and bake for 20-22 minutes or until golden brown on top. While the rolls are baking, make the garlic butter topping.
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In a small bowl, combine 2 tbsp melted butter, garlic, and parsley. When the rolls are done, remove from oven and brush the tops with the garlic butter topping. Place back into the oven for 1-2 more minutes to let the garlic toast up. Serve warm.
Recipe Notes
If you are using an electric/stand mixer, fit the dough hook or paddle attachment and mix on a low setting, it’s important you don’t over mix this soft dough.
Store any leftovers in an air tight container at room temperature for 3 days or in the refrigerator for 1 week.
