PARMESAN CHEESE ROLLS
Steps:
- Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.
- Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)
- Add egg and increase speed to medium; continue mixing for 4-5 more minutes.
- Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)
- Transfer dough to a well-floured countertop; roll dough into a 9"x12" rectangle.
- Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.
- Starting with a long edge, roll dough into a tight log. Pinch seem to seal.
- Slice dough into 1½" thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3" apart.)
- Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.
- Preheat oven to 350°F.
- Bake rolls for 28-30 minutes, or until golden brown on top.
Nutrition Facts : Calories 352 kcal, Carbohydrate 41 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 512 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PARMESAN GARLIC ROLLS
Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h13m
Yield 12
Number Of Ingredients 10
Steps:
- Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
- Cover and let dough rest 10 minutes in bowl.
- Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
- Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
- Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 20.1 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 313.5 mg, Sugar 2.2 g
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
ITALIAN CHEESE BREAD
People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.
Provided by Taste of Home
Time 35m
Yield 1 loaf (16 pieces).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PARMESAN-RANCH PAN ROLLS
Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that's popular, too. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 512mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GARLIC-PARMESAN ROLLS
Frozen bread dough gives a head start start to these yummy, fresh-from-the-oven dinner rolls. My family adores them.-Loretta Ruda, Kennesaw, Georgia
Provided by Taste of Home
Time 25m
Yield 16 rolls.
Number Of Ingredients 4
Steps:
- Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 251mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PARMESAN CHEESE ROLLS
Make and share this Parmesan Cheese Rolls recipe from Food.com.
Provided by Charchanski
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning.
- Separately, heat milk, water, and butter until 120 degrees.
- Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes
- Let rise 15 mins in warm oven.
- Divide into 15-20 balls.
- Dip each one into butter and then into parmeasean cheese.
- Place into greased 13X9 pan.
- Let rise 15 minutes.
- Bake 375 20-25 minutes.
Nutrition Facts : Calories 129.5, Fat 4, SaturatedFat 2.3, Cholesterol 20.6, Sodium 65, Carbohydrate 18.9, Fiber 0.8, Sugar 1.4, Protein 4.3
PARMESAN CHEESE ROLLS
Make and share this Parmesan Cheese Rolls recipe from Food.com.
Provided by info1418
Categories Breads
Time 4h15m
Yield 18-24 rolls, 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and wisk together with the melted butter, garlic salt and italian seasoning in a large bowl. Add frozen rolls to bowl and make sure all are coated well. Place parmesan cheese on a small plate, and then prep a large baking sheet.
- Take coated rolls individually and dip the tops into the parmesan cheese and then place on baking sheet. Leave plenty of room for rolls to rise. Once all rolls are placed on sheet, let rise 3-4 hours (may vary depending on temparature of kitchen).
- When rolls have doulbed in size sprikle to taste with garlic salt and italian seasoning. Bake rolls in a 350 degree oven for 10-15 minutes.
Nutrition Facts : Calories 131.3, Fat 6.5, SaturatedFat 2.8, Cholesterol 10.3, Sodium 229.7, Carbohydrate 15, Fiber 0.8, Sugar 1, Protein 3.5
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