Description
Deliciously soft and buttery 30-minute garlic parmesan dinner rolls perfect for a quick homemade bread option that combines fragrant garlic, savory parmesan cheese, and a touch of parsley.
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 it aside.
- Proof Yeast: In a large bowl, combine the warm water, granulated sugar, and yeast. Allow it to proof for approximately 5 minutes until foamy.
- Mix Dough: Add canola oil, salt, egg, and flour to the yeast mixture. Mix until combined. If the dough is too sticky, add a little more flour to achieve the right consistency.
- Shape Rolls: Separate the dough into 16 equal-sized pieces and shape each into a roll. For fluffier rolls, knead the dough on a lightly floured surface for about 5 minutes if needed.
- Let Rolls Rise: Place the shaped rolls on the prepared baking sheet and let them rise in a warm place for about 10 minutes until slightly puffed. A warm spot like near a fireplace or oven works well.
- Add Toppings: Brush the risen rolls with melted butter, then sprinkle with granulated garlic, parmesan cheese, and parsley evenly over the top.
- Preheat Oven: Preheat your oven to 375ºF (190ºC) while the rolls are rising and being prepared.
- Bake Rolls: Bake the rolls in the preheated oven for 20 minutes until golden brown and cooked through.
- Finish and Serve: Remove the rolls from the oven and immediately spread additional melted butter on top before serving for extra richness.
Notes
- You can substitute the water with milk and the egg with a heaping tablespoon of fat-free Greek yogurt for a different texture and flavor.
- Kneading helps develop gluten to make rolls lighter and fluffier, but the mixer’s mixing process is often sufficient for this dough.
- Keep the proofing temperature between 95-105 degrees to avoid killing the yeast; higher temperatures may cause inconsistency.
- If you need to knead by hand, do so on a lightly floured surface for about 5 minutes when in different climates or elevations.
- Using a warm place like near a fireplace or oven hearth for rising improves yeast activation and dough rise.
- For a visual guide, seek out video tutorials on 1-hour dinner rolls that demonstrate similar steps.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
