Garlic Parmesan Dinner Rolls — Damn Delicious

Без кейворда

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

Yield: 15 servings

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours 20 minutes

CLASSIC dinner rolls, except made even BETTER with garlic and grated Parmesan cheese! Soft, tender, warm, and buttery.

Ingredients:

  • 1/2 cup warm whole milk (105-110 degrees F)
  • 1/2 cup warm water (105-110 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons sugar, divided
  • 1/2 teaspoon kosher salt
  • 1/3 cup unsalted butter, at room temperature
  • 3/4 cup freshly grated Parmesan, divided
  • 1 large egg
  • 3 3/4 cups all-purpose flour, divided
  • 2 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply

35 comments

I am not a very good cook but I do try. I love your cookbook I have made a few things from it, and for thanksgiving I want to try these they sound marvelous. I would just like to say thank you for all that you do and keep on with those recipes.

Can I use two percent milk instead of whole milk?

It is best to use whole milk here.

Dude, I am alllll about some garlic butter carbs.

Me too, Jordan. Me too!

You think this recipe could be used with a bread machine on the dough cycle? Gotta try this! Thank you.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Luna!

Can I make the dough ahead of time and bake day of?

Yes, you can also freeze as needed!

Thank you! Also, when you say kosher salt, are you using Diamond or Mortons?

After cutting the dough in 1-inch pieces can I freeze them. Then ready for use, thaw and let rise before baking?

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!

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!

Dying. These rolls look amazing!

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 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!

Does it call for “active yeast”? Like those little packages??

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!

OK these look insanely delicious.

How do you store these? Like if you make them the day ahead?

You can store them in a baking dish.

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.

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?

2% milk should still work! 🙂

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.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *