Alright guys, I owe you one. After ALL the soups, I feel like you’re in desperate need of a delicious dinner roll to eat along with them. Granted, there is always my easy peezy Foolproof Artisan No-Knead Bread recipe but what if you just decided to have soup a couple hours ago? No time to wait for yeast to rise for 12 hours right? What if I told you in just ONE hour you could have soft, buttery, Herbed Garlic Parmesan Dinner Rolls to go with that steaming bowl of goodness from scratch?? You in?!
Well if you’re not in yet what if I told you these puppies come with their own herbed garlic butter? …Thought so ????.
Before we dive into these Herbed Garlic Parmesan Dinner Rolls, I do have a smidge of news to share with you. You know how I always seem to have some version of a head cold? Yet another sinus infection? Well! It turns out I’m not insane, the pain is real, and I have to have surgery ????????????. Relatively soon too so if I go MIA for a few days you’ll know why. Nothing seriously crazy is happening, but apparently my sinuses aren’t really working the way they’re supposed to (narrow passageways, etc that’s TMI so we’ll leave it at that) which results in my having almost 8 sinus infections a year. A YEAR!!!
Honestly, I’m just so pleased that they figured it out and that there is a pretty simple, surgical fix for it I can’t even begin to tell you. Personally, this chronic sinus infection issue brought on pain (dull, pounding pain) and exhaustion, but because it wasn’t a serious issue, I felt wasn’t enough to warrant actual sick days, prohibit social gatherings, or slow down in any way because it was just so constant. It felt like something I just had to live with. On days when it wasn’t as bad, I’d think oh maybe I’m just dehydrated or come up with some kind of excuse. But it was always there and in reality, I was slogging through quite a few of those work days that in retrospect should’ve been sick days, pretty much all the social gatherings I zoned out through dreaming of my pillow, and feeling it daily even when I just at home, enjoying some couch time with a Zelda game.
Oh and forget about exercise. Naps after work had become a common occurrence because I just couldn’t make it through the day without one. But I kept telling myself, it’ll go away, you’ll feel better after this third round of antibiotics…no? maybe these steroids…it hurts again? Well I’ll wait a few weeks before I go back to the doctor, see if it goes away on it’s own…it didn’t so more antibiotics… and the cycle would go on and on. But ANYWAY, I’m just happy to say, this cycle will finally be over, and I’ll be a real person again shortly, and instead of dreaming of falling face first onto my bed all day I’ll ben ready to enjoy my days to the fullest ????????.
Now back to these Herbed Garlic Parmesan Dinner Rolls!
I’m in love. I’ve eaten one every day this week. With soup of course ????. I went through a few different versions of these until I got the ingredients and the directions juuuust right so you can trust that these will be the perfect soft, fluffy, buttery rolls you’re looking for.
Tips and tricks? Mostly just make sure you number 1, “knead” the dough enough AKA let the dough hook run on medium low for the full 5 minutes after the dough has started pulling away from the edges. Number 2, DEFINITELY let it rise the full 20 minutes in the bowl and the other 20 minutes in the pan. Otherwise, the rolls will be sad, squat little things that’ll have good flavor but be super dense and doughy (I speak from experience).
Now what really makes these Herbed Garlic Parmesan Dinner Rolls stand out is that garlic butter!!! SO easy, just melt butter on the stove, add some garlic, let it infuse for a couple minutes, add herbs, stir, done. Brush on top of the rolls before baking, sprinkle with parmesan, and they come out perfectly golden cheesy.
Ok friends. Herbed Garlic Parmesan Dinner Rolls WITH homemade garlic herb butter. Try these and you’ll never go store bought again! Recipe done in just one hour coming your way….Print
For the Rolls
- 3/4 cups water
- 1 tablespoon rapid rise instant yeast (fast acting)
- 3 tablespoons sugar
- 1/2 cup milk (I used 2%)
- 3 tablespoons butter, unsalted
- 1 egg, beaten
- 1 1/2 teaspoons salt
- 3 1/2 – 4 cups of all purpose, unbleached flour
- 2 tablespoons fresh parsley, minced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 cup freshly grated parmesan cheese
For the Garlic Butter
- 1 tablespoon fresh parsley, roughly chopped plus extra for garnish
- 1 teaspoon dried oregano
- 4 cloves garlic, whole
- 3 tablespoons unsalted butter
- Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
- In a small microwave safe bowl, heat water, sugar, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it’s not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
- Add 3 1/2 cups of flour, the salt, parsley, oregano, garlic, and the beaten egg. Mix with the dough hook on the lowest or “stir” setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
- When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
- While waiting, make the garlic butter: In a small sauce pan, melt the butter over medium heat. Add the garlic cloves and cook for 1 minute, until garlic is fragrant. Add the parsley and oregano, stirring frequently, and cook for 30 seconds. Remove from heat and discard garlic cloves.
- When the rolls are done rising, brush each one with the garlic butter and top with the grated parmesan cheese.
- Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and brush with the remaining garlic butter. Garnish with fresh parsley and serve warm.