Parmesan rolls


      For the dunner rolls:

  • 3½ cups (438g) flour
  • 1/2 cup (120ml) warm milk
  • 1/2 cup (120ml) warm water
  • 1 tablespoon instant-dry yeast
  • 3 tablespoons (45g) butter,melted
  • 1 egg
  • 3 tablespoons (37g) sugar
  • 1 teaspoon salt
  • 2 garlic cloves
  • 1/4 bunch chopped parsley
  • 1 teaspoon thyme
  • 1/2 cup (50g) grated parmesan
    • For the garlic butter:

  • 1/4 cup (55g) butter
  • 3 garlic cloves
  • 1/3 of the chopped parsley
  • 1/2 teaspoon oregano


    step 1

    Pour 1/4 cup warm water to a small bowl. Add yeast and 1 tablespoon sugar. Stir and set aside for 5-10 minutes.

    step 2

    Meanwhile chop 1/4 bunch fresh parsley and crush 2 garlic cloves.

    step 3

    o a bowl of stand mixer add the yeast mixture, warm milk, egg, melted butter and water. Give a quick whisk. Add flour, grated parmesan, the remaining sugar, thyme, salt, 2/3 of the chopped parsley and crushed garlic. Knead the dough about 5-6 minutes and 2-3 minutes by hand. Add more flour if needed.

    step 4

    Place the dough in a lightly greased bowl, cover with plastic the let rise for 20 minutes.

    step 5

    Meanwhile make the garlic butter: in a small saucepan melt butter with crushed garlic cloves, 1/3 of the chopped parsley and the dried oregano. Cook over low heat 2-3 minutes. Don’t burn the garlic.

    step 6

    Divide the dough into 12 equal pieces, shape into balls. Place the balls into a baking dish with a little gap between the balls. Brush the rolls with half of the butter and grate some parmesan cheese. Cover and let rise 30 minutes.

    step 7

    Preheat oven to 375F (190C) and bake for 20 minutes or until golden brown. Remove and brush with the remaining garlic butter.