buttery garlic parmesan dinner rolls
Rolling into the holiday months with a fresh hot batch of actual rolls that’ll have your eyes rolling into the back of your head.
Literally, because tomorrow’s Halloween and that’s what happens on Spooky Day.
Happy Thursday, kids! Cozying up with Buttery Garlic Parmesan Dinner Rolls tonight. An ovenful of these guarantees a beautiful weekend upcoming. They’re light, floofy, richly flavored, and pretty easy to make all things considered, with plenty of butter in and on each spiral.
I love baking dinner rolls, which is why each year I’ve scared up a new recipe. Always fun and fresh combos to try and I never tire of leftovers with various dinners I plan for the week.
These beauts belong on your Thanksgiving table. They’re ideal vessels to soak up gravies and sauces, or to serve as receptacles for your leftovers sandwiches. Plus, they freeze well, so if you’ve an emergency dinner roll craving, I’ve got you.
Beast of the Yeast
First step with any yeast dough is proofing your yeast. Warm milk, honey, and a packet of active dry yeast do the trick: combine them in a large mixing bowl and let the yeast bubble up for a few minutes. If it doesn’t buy new yeast cos he dead.
Then, whisk in an egg and melted butter. I call this dough brioche-esque because it’s made with similar components but isn’t as wet and difficult as classic brioche dough. Similar texture and mouthfeel, less hassle.
Start by adding 2 cups of flour into your bowl and knead with the dough hook attachment. You will need more flour than this, so scoop in 1/4 cup at a time until you achieve a tacky dough that pulls easily from the walls of the bowl.
When the dough is ready for his first rise, grease a clean bowl (or clean and grease the bowl you just used), flip the dough ball over to coat both sides, cover, and let poof up for 60-90 minutes until doubled.
All Buttered Up
In a small bowl, mush together some softened butter, garlic cloves, grated fresh parmesan cheese, and a pinch of salt.
Punch down your dough and divide into two balls. Lightly flour a clean surface and roll your dough into a square. Slice 6 relatively even strips from this square. Butter down the length of each strip, then roll down the length until you have a spiral. Set each into a grease 9 x 13 inch casserole dish, seam side down. Repeat this sequence with the second ball of dough.
I like to reserve a little of the garlic butter for later, maybe a tablespoon or two.
Cover your dish with a towel or plastic and rise another 30 minutes. In this span, heat your oven to 400 degrees.
Brush the tops of each roll with a bit of the reserved butter. Bake 18-20 minutes until golden. You may need to cover the rolls with a little foil (just a tent, not too tight) if the tops seem to brown too quickly.
Serve the rolls warm with plenty more butter – I tend to make extra of the garlic parmesan butter because hello, it’s fucken rad.
These guys are easy to prep ahead, too. Prep the rolls as directed in the casserole dish, but cover the baking dish and pop in the fridge for up to overnight. You can probably squeeze two days out of it, but I like to err on the side of conservative.
Enjoy, friends! Hope you’re on a roll with your fall baking so far.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Camera roll of rolls:
Cheddar Honey Butter Dinner Rolls
Pumpkin Sage Butter Brioche Dinner Rolls
buttery garlic parmesan dinner rolls
Ingredients
- 1 cup warm milk
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup honey
- 4 tbsp butter, melted and cooled slightly
- 1 large egg, at room temperature, lightly beaten
- 3 1/2 – 4 cups all purpose flour
filling
- 6 tbsp butter, softened
- 6 cloves garlic, minced
- 1/2 cup fresh parmesan cheese, grated
Instructions
- In the bowl of a stand mixer, stir together the milk, honey, and yeast. Let rise until the yeast is bubbly and poofy, about 5-10 minutes. Whisk in the butter, egg, and salt.
- Attach the dough hook to your mixer. Measure in 2 cups of flour, then turn the mixer to its lowest speed. Add flour 1/4 cup at a time until the dough begins to pull away from the sides of the bowl and transform into a neat little ball. The dough should be tacky, not sticky. Continue to knead on low speed for 10-15 minutes.
- Lightly grease a clean bowl with oil. Turn the dough into the bowl so both sides are coated with the oil, then cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area for 60-90 minutes or until doubled in size.
- For the filling: in a bowl, mash together the butter, garlic, parmesan, and a pinch of kosher salt.
- Preheat oven to 400 degrees. Lightly grease a 9 x 13 inch baking dish.
- Punch down the dough and divide in half. Flour a clean work surface and roll the dough into a 1/4 inch thick square. Cut into 6 strips. Brush the length of each strip with the garlic parmesan butter and, starting from the short end, roll tightly down the entire length. See photos for reference. Set each roll seam-side down into the casserole dish with about 1/2 inch or so between each. Repeat with the remaining ball of dough. Cover the dish and let the rolls rise for 30 minutes.
- Uncover the dough and brush the tops of the rolls with a little of the remaining garlic parmesan butter. Bake for 15-18 minutes until the tops are golden brown. If the tops begin to brown too much, tent loosely with foil and continue to bake. Serve the rolls warm with additional butter, as desired.
