Garlic and Parmesan rolls are one of my favorite pastries for dinner. It’s light, fluffy and has the most delightful smell, and you just gotta love them!
Photo: Natalie Levin
Garlic and Parmesan Rolls
Based on this recipe with a few changes and adaptations.
Servings 15 rolls
Ingredients
Ingredients:
- 420 grams (3 cups) all-purpose flour
- 5 grams (1 tsp.) active dry yeast
- 10 grams (1 tbsp.) sugar
- 15 ml. (1 tbsp.) vegetable oil
- 240 ml. (1 cup) water
- 1 tsp. fine salt
- 3 crushed garlic cloves
- 70 grams (3/4 cup) grated Parmesan cheese
For topping:
- 1 large egg beaten
- Some sesame
Instructions
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In a mixer bowl fitted with a kneading tool, put flour, yeast, sugar, oil water, salt, crushed garlic and parmesan cheese, and knead for about 10–14 minutes until you get smooth dough.
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Lightly grease a large bowl, form the dough into a circular shape and grease the top.
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Let the dough rise for about 1 hour at room temperature or until the dough doubles its volume.
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Divide the dough into 15 pieces on a lightly floured work surface (each piece should weigh about 50 grams).
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Roll each piece of dough to a tight ball, and place in a lightly greased pan, leaving space between the rolls.
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Cover and let rise for 30–45 minutes or until they have nearly doubled in volume.
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Gently brush the rolls with some beaten egg and sprinkle sesame.
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Bake for about 15–22 minutes or until the rolls are golden and puffy.
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Cool and serve.
Recipe Notes
- Keep the rolls in a sealed zip lock bag in the freezer for up to 2 weeks.
- It is recommended to slightly warm the rolls before serving.
- Instead of parmesan you can use any other kind of hard yellow cheese.
- You can also add chopped nuts or olives to the rolls for extra flavor and texture.
Photo: Natalie Levin
Photo: Natalie Levin