Imagine pulling apart a warm, golden-brown roll that's infused with the irresistible aroma of garlic and Parmesan cheese. These homemade Parmesan Garlic Rolls are not just a side dish—they're a culinary experience that transforms an ordinary meal into an extraordinary feast. With a perfectly soft, pillowy texture and a rich, savory flavor, these rolls are guaranteed to become the star of your dinner table, leaving everyone craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1/4 cup grated Parmesan cheese
- 2 tablespoons garlic, minced
- 2 tablespoons butter, melted
Instructions
- In a large mixing bowl, combine warm water (around 110°F), active dry yeast, and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is activated.
- Add melted butter to the yeast mixture and stir gently to combine. The warm liquid will help activate the yeast and create a soft, pillowy dough texture.
- In a separate bowl, sift together all-purpose flour and salt. Create a well in the center and gradually pour in the yeast mixture, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. Add a sprinkle of flour if needed to prevent excessive sticking.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
- After rising, punch down the dough to release air bubbles. Fold in grated Parmesan cheese and minced garlic, ensuring even distribution throughout the dough.
- Divide the dough into 12 equal portions. Roll each portion into a smooth ball and place in a greased 9x13 inch baking pan, leaving slight space between rolls for expansion.
- Cover the rolls and let them rise again for 30 minutes in a warm location. Preheat the oven to 375°F during this second rise.
- Before baking, brush the tops of the rolls with additional melted butter and sprinkle extra Parmesan cheese if desired.
- Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 5 minutes. Transfer to a wire rack and serve warm for the best flavor and texture.
Tips
- Yeast Temperature Matters: Ensure your water is precisely between 105-110°F to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cool, and it won't activate properly.
- Knead with Patience: Take your time kneading the dough. A full 6-8 minutes develops the gluten, creating that desirable soft and stretchy texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Don't Overcrowd: When placing rolls in the baking pan, leave a little space between them. This allows for even baking and beautiful, golden edges.
- Butter Brush Technique: For a glossy, rich finish, brush the rolls with melted butter both before and immediately after baking.
- Fresh is Best: These rolls are most delicious served warm, straight from the oven. If preparing ahead, reheat briefly in the oven to restore their fresh-baked magic.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
