Description
These 30-Minute Garlic Parmesan Dinner Rolls are soft, fluffy, and bursting with savory garlic and cheese flavors. Perfect for a quick homemade bread that elevates any dinner, these rolls mix traditional ingredients with a simple process to deliver warm, buttery, flavorful rolls in just half an hour.
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 the baking sheet: Line a baking sheet with parchment paper or a non-stick liner and set it aside.
- Proof the yeast: In a large bowl, combine the warm water and granulated sugar, then add the yeast. Allow the mixture to proof for about 5 minutes until it becomes foamy.
- Mix dough ingredients: Add the canola oil, salt, egg, and flour to the yeast mixture. Mix until all ingredients are combined, adding a little more flour if the dough is too sticky.
- Shape the rolls: Divide the dough into 16 equal pieces and shape each piece into a roll. If desired, knead the dough lightly on a floured surface to create a fluffier texture.
- Let the dough rise: Place the shaped rolls onto the prepared baking sheet. Let them rise in a warm place for about 10 minutes until slightly puffed.
- Add toppings: Brush the risen rolls with melted butter. Sprinkle evenly with granulated garlic, parmesan cheese, and parsley.
- Preheat oven: Set the oven to 375ºF.
- Bake: Bake the rolls for about 20 minutes until golden brown on top and cooked through.
- Final touch: Remove the rolls from the oven and spread additional melted butter on top before serving to keep them soft and flavorful.
Notes
- For a dairy variation, replace the water with milk and the egg with 1 heaping tablespoon of fat-free Greek yogurt as a substitute.
- Kneading the dough lightly for about 5 minutes on a floured surface improves gluten development, resulting in fluffier rolls.
- Ideal proofing temperature for the yeast is between 95-105 degrees Fahrenheit to avoid killing the yeast.
- Mixing with a stand mixer might suffice for gluten development, but in different climates or elevations, extra kneading could be necessary.
- Using melted butter for brushing before baking and after finishing keeps rolls moist and enhances flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 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
