Garlic-Parmesan Rolls
Buttery, garlicky, cheesy garlic-Parmesan rolls pair perfectly with pasta, lasagna, or your favorite chicken parm recipe.
Print
Pin
Share on Facebook
Servings: 20 rolls
Calories: 118kcal
Ingredients
- 1 packet active dry yeast
- ¼ cup lukewarm water (between 100ºF and 110ºF)
- ¼ cup unsalted butter (chilled and cut into cubes; see Note 1)
- 2 tablespoons granulated sugar
- 1 cup water
- 1¼ teaspoons salt
- 1 egg
- 2¾ cups all-purpose flour (sifted)
Garlic-Parmesan butter:
- ¼ cup unsalted butter (melted)
- ⅓ cup Parmesan cheese (freshly grated)
- 1 teaspoon dry parsley (see Note 2)
- 1 teaspoon garlic powder (see Note 2)
- Pinch flaky sea salt
Instructions
Dissolve the yeast:
- Add the yeast to the lukewarm water. Let stand as you prepare the dough.
Prepare the dough:
- Place the cold butter, granulated sugar, and salt in a large mixing bowl. Set aside.
Boil the water:
- Place 1 cup of water in a saucepan and bring it to a boil. Turn off the heat and pour the boiling water over the cold butter. Whisk to dissolve the butter, sugar, and salt into the water.
Finish the dough:
- Add the egg and dissolved yeast to the mixing bowl and whisk until combined.
- Add the sifted flour and stir with a rubber spatula to incorporate the flour until a soft dough forms.
Rise the dough:
- Cover the bowl with plastic wrap or a plate. Let the dough rise for 2 hours on the counter or up to 12 hours in the refrigerator. See Note 3.
Make the rolls:
- Preheat oven to 425ºF. Lightly grease an 8x8 cake pan.
- Remove the cover from the mixing bowl and gently punch down the dough to form a loose dough ball. Grease your hands with butter or shortening and begin pinching off the dough into tablespoon-sized balls. Add them to the cake pan. You should have 4 rows of 5 rolls. It’s okay if the rolls touch.
Make the garlic-Parmesan sauce:
- Melt ¼ cup butter in a saucepan or the microwave. Once melted, add the Parmesan cheese, dry parsley, and garlic powder.
- Brush the garlic-Parmesan butter over the rolls. Sprinkle flaky sea salt on top.
Bake the rolls:
- Transfer the rolls to the preheated oven and bake for 20 minutes. Midway through baking, rotate the pan to brown the rolls evenly. Remove the rolls from the oven and let them stand for 5 minutes.
To serve:
- Take the rolls from the cake pan and break them into individual rolls. Transfer them to a serving plate or a bread basket. Enjoy!
- You can store the garlic-Parmesan rolls in an airtight container in the refrigerator for 3 to 5 days. Alternatively, you can freeze them in an airtight container for up to 3 months.
Notes
Note 1: The cubes don't have to be any particular size. It helps the butter melt faster under the boiling water. You can cut the butter into small cubes or tablespoon-sized pats. You can also leave the butter whole, but it takes a little longer to melt.
Note 2: You can use 2 cloves of freshly minced garlic and 2 teaspoons of freshly minced parsley instead of dry herbs if preferred. If using freshly minced garlic and parsley, brush them on the rolls during the last 5 minutes of baking to avoid burning the minced garlic.
Note 3: You can allow the dough to rise in the refrigerator for the entire time, but I prefer it to rise on the counter at room temperature for 2 hours.
Nutrition
Calories: 118kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Sodium: 177mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.002mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!