Imagine biting into a warm, flaky crescent roll that’s bursting with the rich, savory flavor of Parmesan cheese—sounds irresistible, right? Welcome to the world of homemade "Parmesan Crescent Rolls Not from a Can," where you can elevate your baking game and impress your family and friends with minimal effort! In just 35 minutes, you can transform simple ingredients into a delightful Italian-inspired treat that’s perfect for any occasion. Whether you’re hosting a dinner party or simply craving a delicious snack, these rolls are sure to steal the show. Ready to roll? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 8 rolls
Ingredients
- 1 cup warm water
- 2 tablespoons sugar
- 1 packet active dry yeast
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
Instructions
- In a large mixing bowl, combine 1 cup of warm water (about 110°F), 2 tablespoons of sugar, and 1 packet of active dry yeast. Stir gently to dissolve the yeast and sugar, then let the mixture sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Once the yeast mixture is frothy, add 1/4 cup of melted unsalted butter and 1 teaspoon of salt to the bowl. Stir to combine.
- Gradually add 3 cups of all-purpose flour to the mixture, one cup at a time, mixing with a wooden spoon or spatula until a dough begins to form. After incorporating the flour, add 1/2 cup of grated Parmesan cheese and mix until evenly distributed.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 15-20 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface again and roll it into a large circle, about 12 inches in diameter.
- Using a pizza cutter or sharp knife, cut the dough circle into 8 equal wedges (like a pizza). Starting from the wide end of each wedge, roll the dough towards the pointed end to form a crescent shape. Place each rolled crescent on a baking sheet lined with parchment paper, leaving space between each roll.
- Preheat your oven to 375°F (190°C) while the crescent rolls are resting. Cover the rolls with a towel and let them rise for an additional 10-15 minutes.
- Once the oven is preheated and the rolls have puffed up slightly, bake them in the oven for 12-15 minutes or until they are golden brown on top.
- Remove the rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm, and enjoy your homemade Parmesan crescent rolls!
Tips
- Activate Your Yeast: Ensure your water is warm but not too hot (around 110°F) to effectively activate the yeast. This step is crucial for achieving that perfect rise!
- Knead Well: Don’t rush the kneading process! Knead the dough for about 5-7 minutes until it’s smooth and elastic. This helps develop the gluten, giving your rolls a lovely texture.
- Perfectly Puffed Rolls: Allow the dough to rise in a warm environment. If your kitchen is cool, you can place the bowl in the oven (turned off) with the light on to create a cozy atmosphere for the yeast.
- Cutting Technique: When cutting the dough into wedges, ensure they are evenly sized for uniform baking. A pizza cutter works wonders for this task!
- Watch the Oven: Keep an eye on the rolls as they bake; ovens can vary. Remove them from the oven once they are golden brown on top for the best flavor and texture.
- Serving Suggestions: These rolls are fantastic on their own, but you can also serve them with marinara sauce for dipping or alongside a fresh salad for a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
