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!
Garlic and Parmesan Rolls
Based on this recipe with a few changes and adaptations.
Servings 15 rolls
- 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
- 1 large egg beaten
- Some sesame
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.
Lightly grease a large bowl, form the dough into a circular shape and grease the top.
Let the dough rise for about 1 hour at room temperature or until the dough doubles its volume.
Divide the dough into 15 pieces on a lightly floured work surface (each piece should weigh about 50 grams).
Roll each piece of dough to a tight ball, and place in a lightly greased pan, leaving space between the rolls.
Cover and let rise for 30–45 minutes or until they have nearly doubled in volume.
Gently brush the rolls with some beaten egg and sprinkle sesame.
Bake for about 15–22 minutes or until the rolls are golden and puffy.
Cool and serve.
- 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.
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