Delicious Parmesan Garlic Rolls Recipe A Must Try For Garlic Lovers

For me, baking bread is therapy. So, unless I’m making a video for you I don’t use the stand mixer for bread, I knead by hand. There is something about kneading bread that just feels very rewarding. Furthermore, the texture starts with a big mess and then slowly it ends up with this light, fluffy, elastic mass that does what you want it to do.

Step-by-step: Parmesan garlic rolls

Herbed garlic butter – In a bowl or saucepan, combine the butter, garlic, salt, pepper, and chopped parsley. Heat in the microwave or stovetop until melted. Set aside until ready to use.Pro tip – I like to do this in the beginning so the butter is infused with the garlic flavor. But, if you want a milder garlic flavor you can prepare this just before using it.

Dough

Yeast mixture – In a mixing bowl or measuring cup, combine the warm water (110 F), yeast, sugar, and oil. Stir and set aside. Dry ingredients – Next, measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Then, add the yeast mixture and combine well on medium-high speed for two minutes or until all the flour is well incorporated.

Knead – Then, knead on medium speed for 5 to 7 minutes until you have a smooth, elastic dough. When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Rise: Cover it with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 minutes until doubles in volume.

Shape

Divide – When the dough doubles in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Divide the dough into 2 portions. Shape each into a ball and set aside. Filling – Working with one ball at a time. Roll the dough into a round disc about 12 to 14 inches in diameter. Spread a generous amount of herbed garlic butter on the rolled dough. Then, using a pizza wheel, cut the disc into 12 slices.Pro tip – I like the divide the disc in half first, then quarter. Then, divide each quarter into 3 slices making a total of 12 triangles. Similar to cutting a large pizza.

Shape – Roll each slice into a crescent, bring the two edges towards the front and tuck them under.Pro tip – You can also leave these as crescents or shape them into rolls by tucking the sides under. Make sure to secure the edges under or they will open when baking. Tray – Place the rolls onto a baking tray, lined with parchment paper or a silicone mat. Continue with the remaining dough until all the rolls are made

Bake

Proof – Cover with plastic wrap or clean kitchen cloth and let proof for 20 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. Oven – Preheat the oven to 360°F /180°C / Gas Mark 4. Brush – Next, brush each roll with more herbed garlic butter, and sprinkle some grated parmesan cheese over each. Bake for 15 to 20 minutes or until lightly golden on the top.Pro tip – When baked, the internal temperature of the rolls should be about 195 F. The bread will have a hollow sound on the bottom when tapped.

Keeping them soft – When you take the rolls out of the oven, brush them with more herbed garlic butter, parmesan, and chopped parsley. Then, cover them with a clean kitchen cloth for 5 minutes to keep them soft.

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