Garlic Parmesan Rolls
The key to these rolls is the garlic-butter and Parmesan cheese that gets spread over the dough and rolled up like a log before being sliced. This creates a swirl of savory filling in each roll, and you'll brush more of that garlic butter on top halfway through baking to get them extra golden and flavorful.
Ingredients
For the Rolls
- 1 cup warm water
- 1 package active dry yeast 2 1/4 teaspoons
- 2 teaspoons honey
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 Tablespoon avocado oil
- 2 - 2 1/2 cups all-purpose flour
For the Garlic Parmesan Spread
- 6 Tablespoons unsalted butter melted
- 3 cloves garlic finely minced
- 1 teaspoon freshly chopped parsley
- Drizzle of Extra Virgin Olive oil
- 1/2 cup freshly grated Parmesan cheese divided
Garlic Parmesan Rolls
- 1 cup warm water
- 1 package active dry yeast 2 1/4 teaspoons
- 2 teaspoons honey
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 Tablespoon avocado oil
- 2 - 2 1/2 cups all-purpose flour
Garlic Parmesan Rolls
- 6 Tablespoons unsalted butter melted
- 3 cloves garlic finely minced
- 1 teaspoon freshly chopped parsley
- Drizzle of Extra Virgin Olive oil
- 1/2 cup freshly grated Parmesan cheese divided
Instructions
- Mix warm water, honey and yeast in stand mixer bowl. Let stand 10 minutes until foamy.
- Add flour, salt, and oil. Knead with dough hook 5-7 minutes until smooth.
- Cover and let rise 1 hour until doubled.
- Roll dough into rectangle on floured surface, 1/2-inch thick.
- Mix melted butter, minced garlic, parsley, and olive oil in small bowl.
- Brush half butter mixture on dough, sprinkle with 1/4 cup Parmesan.
- Roll dough into tight log from long side, cut into 1.5-inch pieces.
- Place rolls on greased baking sheet, cover with greased plastic wrap. Rest 30 minutes.
- Preheat oven to 400F.
- Bake 9 minutes, remove and brush with remaining butter mixture and Parmesan.
- Return to oven for 3-5 minutes until golden.
Notes
Best served warm and eaten same day.
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