I believe the name of these delicious rolls speaks for itself! These buttery, garlicky, parmesan cheesy, carb-o-licious rolls are perfect to eat with your next Italian dinner or just by themselves, because yes, they are that good. Slather on some extra butter, melt some provolone cheese on top, or just eat them plain, you can’t go wrong…I promise!
The real reason I baked these delicious babies up is because my son has a complex about his bread at school now. Yes, the 3rd grade pressure is really getting to him! I asked him if he wanted a sandwich in his lunchbox and his first question was “Well what bread are you using?” We pretty much only eat Food for Life Ezekiel bread because it is the best store bought bread I have found. I totally love the Ezekiel bread because it is loaded with natural nutrients and tastes great. It doesn’t include any ingredients that I can’t pronounce and it doesn’t contain any preservatives. My son is more of a processed, packaged bread lover (because I can’t shield him from everything!) so I’ve resorted to making my own breads and skipping the processed, unnecessary ingredients in store bought white breads and rolls (I also add in whole wheat flour).
Did you know that some brands of shelf stable breads can even include hidden trans fats??? I KNOW! Ridiculous! The hidden source will be labeled as mono-and-diglycerides, which can be found in a ton of processed foods. I’ve seen it in everything from dips, to ice creams, to most processed breads. I have even seen it in grocery store “bakery” breads, also know as “We are just pretending to bake this but in fact it came in frozen and isn’t really the fresh product you thought you were buying.” Those “bakery” breads can be super misleading because they look homemade but if you take a gander at the ingredients sometimes they are even worse then the pre-packaged stuff. I have looked and looked for a grocery store that carried a bread that doesn’t contain anything weird and I have only found ONE option at Wegman’s, their organic sourdough bread. I’ve noticed that it has been sold out every week so maybe Wegman’s will take the hint and come out with more options! That would be awesome!
With that being said, I wanted my son to be able to take something he wasn’t embarrassed about and would actually eat so here it is. 🙂 I settled for using mostly bread flour (King Arthur’s brand) and stone ground whole wheat flour which created a really nice end result. Bread flour has never failed me to create the perfect roll, so I highly recommend using it in this recipe. I baked the rolls in pie pans (10 per pan) right next to each other because I like that pull apart aspect I get from doing it like that, but you could certainly separate them and bake them on a sheet tray or in a rectangular pan.
*Recipe adapted from Almost Famous Breadsticks by Foodnetwork.com
Buttery Garlic Parmesan Rolls
By Published: August 31, 2015
- Yield: 20 rolls
- Prep: 20 mins
- Cook: 25 mins
- Ready In: 1 hr 30 mins
I believe the name of these delicious rolls speaks for itself! These buttery, garlicky, parmesan cheesy, carb-o-licious rolls …
Ingredients
- 1 package active dry yeast or 2 and 1/4 tsps
- 1 and 1/2 cups warm water **divided
- 3 cups bread flour I used King Arthur's brand
- 1 and 1/4 cups whole wheat flour
- 2 Tbsp butter melted
- 2 Tbsp honey sugar can be substituted
- 1 Tbsp salt
- 1/4 cup melted butter or 4 Tbsp, for topping
- 1 tsp italian seasoning for topping
- 1 tsp garlic powder for topping
- 1 tsp salt for topping
- 1/4 - 1/2 cup grated parmesan cheese for topping, to taste
Instructions
- For Dough: Place 1/4 cup lukewarm water and yeast in bowl of a stand mixer. Set aside for 5 minutes to activate.
With mixer fitted with dough hook attachment, add an additional 1 and 1/2 cups lukewarm water, bread flour, whole wheat flour, butter, honey, and salt. Mix on low until a ball forms. An additional 1-2 Tbsp of warm water may need to be added.
Turn dough ball out on a lightly floured surface and knead until soft and smooth, about 3-4 minutes. Grease dough ball, cover, and let sit 45 minutes in a warm place.
- To Shape: Punch dough down (deflate). Divide dough in half, then form 10 small rolls from each half by gently rolling dough in a circular motion with the palm of your hand against a hard surface. Arrange rolls in a greased or parchment lined pie plate, placing rolls close together. Set rolls aside to rest for an additional 20-30 minutes while preparing topping.
- Topping and Baking: Preheat oven to 400 degrees. Melt 1/4 cup butter. Mix with Italian seasoning, garlic powder, and salt. Pour over unbaked rolls, allowing some butter to seep through rolls. Sprinkle with 1/4-1/2 cup grated parmesan cheese to taste. Bake for 20-25 minutes until rolls are golden brown and cooked through.
