Garlic and Parmesan Dinner Rolls

Name: Garlic and Parmesan Dinner Rolls
Cook time: 20 min
Yield: 8 rolls
Cuisine: United Kingdom
Ingredients: 1 (.25 ounce) package active dry yeast; ½ cup all-purpose flour; ½ teaspoon white sugar; 1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C); 1 teaspoon fine salt; 1 tablespoon olive oil; 1 egg; 1\u2009¾ cups all-purpose flour; 1\u2009½ tablespoons melted butter; 2 cloves garlic, crushed; ½ cup freshly grated Parmigiano-Reggiano cheese; ½ teaspoon ground black pepper, or to taste; ¼ teaspoon cayenne pepper, or more to taste; 2 tablespoons freshly chopped Italian parsley; olive oil for brushing; ¼ cup freshly grated Parmigiano-Reggiano cheese

These garlic and Parmesan cheese dinner rolls are really great – crusty and cheesy on the outside, tender and garlicky inside, and visually gorgeous.

INGRIDIENT

1 (.25 ounce) package active dry yeast

½ cup all-purpose flour

½ teaspoon white sugar

1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)

1 teaspoon fine salt

1 tablespoon olive oil

1 egg

1 ¾ cups all-purpose flour

1 ½ tablespoons melted butter

2 cloves garlic, crushed

½ cup freshly grated Parmigiano-Reggiano cheese

½ teaspoon ground black pepper, or to taste

¼ teaspoon cayenne pepper, or more to taste

2 tablespoons freshly chopped Italian parsley

olive oil for brushing

¼ cup freshly grated Parmigiano-Reggiano cheese

DIRECTION

Step: 1

Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.

Step: 2

Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Step: 3

Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley.

Step: 4

Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal.

Step: 5

Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an ‘X' in the top of each roll to expose filling.

Step: 6

Preheat an oven to 400 degrees F (200 degrees C).

Step: 7

Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes.

Step: 8

Bake in preheated oven until the tops are golden brown, about 20 minutes.

NUTRITION FACT

Per Serving: 214 calories; protein 7.8g; carbohydrates 28.2g; fat 7.6g; cholesterol 35.6mg; sodium 432.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.

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