Description
These 30-Minute Garlic Parmesan Dinner Rolls are soft, fluffy, and packed with flavorful garlic and parmesan. Perfect for a quick homemade bread side, they come together quickly with minimal kneading and a simple rise in a warm place. Topped with melted butter, granulated garlic, parmesan cheese, and parsley, these rolls are irresistible for any dinner table.
Ingredients
Scale
Dough
- 1¼ cups warm water (95-105 degrees)
- ¼ cup granulated sugar
- 2 Tbsp yeast (instant or platinum)
- ⅓ cup canola oil
- 1 tsp salt
- 1 large egg
- 3½ cups all-purpose flour
Topping
- 4 tbsp melted butter
- 2 tbsp granulated garlic
- ¼ cup parmesan cheese (shredded or grated)
- 2 tsp parsley
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a non-stick liner and set aside.
- Proof Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it proof for about 2-5 minutes until it becomes foamy.
- Mix Dough: Add the canola oil, salt, egg, and flour to the yeast mixture. Mix until combined. If the dough is too sticky, gradually add a little more flour.
- Shape Rolls: Divide the dough into 16 equal pieces and shape each into a roll. Lightly kneading the dough for about 5 minutes on a floured surface may help if you want fluffier rolls.
- Proof Rolls: Place the shaped rolls on the prepared baking sheet and let them rise for about 5-10 minutes in a warm place, such as near a fireplace or a warm countertop.
- Add Toppings: Brush the rolls with melted butter and sprinkle evenly with granulated garlic, parmesan cheese, and parsley.
- Preheat Oven: Preheat your oven to 375ºF.
- Bake Rolls: Bake the rolls for 20 minutes until they are golden and cooked through.
- Finish: Once baked, spread additional melted butter on top before serving for an extra rich flavor.
Notes
- You can substitute warm water with warm milk and replace the egg with a heaping tablespoon of fat-free Greek yogurt for a slightly different texture and flavor.
- Kneading the dough helps develop gluten, which makes rolls lighter and fluffier, though this recipe requires minimal kneading as mixing with a stand mixer is often sufficient.
- Ensure the water temperature for proofing yeast is between 95-105 degrees Fahrenheit for optimal yeast activation without killing it.
- If dough feels sticky, add flour gradually and knead on a lightly floured surface for about 5 minutes to help achieve the perfect texture.
- For the best rise, place the rolls in a consistently warm environment such as near a fireplace or inside an oven with the light turned on (oven off).
- A video tutorial for similar rolls is available for reference to better visualize the process.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
