Description
These Garlic Butter Parmesan Rolls are soft, fluffy dinner rolls filled with roasted garlic, butter, fresh parsley, and mozzarella cheese, then topped with a flavorful garlic butter parmesan glaze. Perfectly savory and cheesy, these rolls elevate any meal and make a fantastic appetizer or snack.
Ingredients
For the dough:
- 1/2 cup whole milk, lightly warmed
- 2 tablespoons granulated sugar
- 1 envelope (2 1/4 teaspoons) active dry yeast or instant yeast
- 4 tablespoons unsalted butter, melted and lightly cooled
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 cups all purpose flour
- 1 teaspoon kosher salt
For the filling:
- 4 heads of garlic, tops cut off to expose cloves
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, softened
- 1/4 cup chopped parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese, preferably thick-cut
For the topping:
- 2 tablespoons butter, melted
- 1 tablespoon chopped parsley
- 1 tablespoon freshly grated parmesan cheese, plus more for garnish
- 1–2 teaspoons minced garlic
Instructions
- Activate the yeast: Warm the milk to about 110°F and combine it with sugar and yeast in the bowl of a stand mixer. Let it sit undisturbed for 7-10 minutes until bubbly and fragrant (skip this step if using instant yeast).
- Make the dough: Add melted butter, egg, egg yolk, flour, and salt to the yeast mixture. Attach the dough hook and knead on medium speed for 6-8 minutes until dough is smooth, adding flour if necessary. Alternatively, knead by hand for 10 minutes.
- First rise: Shape dough into a ball, place in a greased bowl, cover tightly with plastic wrap and a towel, and let rise in a warm spot until doubled in size, about 1-2 hours.
- Roast the garlic: Preheat oven to 400°F. Peel outer skin of garlic bulbs, place cut side up in foil-lined baking vessel, drizzle with olive oil, tent with foil, and roast 30-40 minutes until golden and tender. Cool and squeeze roasted cloves out of their skins.
- Prepare filling: Blend roasted garlic cloves into a paste. Spread softened butter over rolled out dough (13×8 inches), then spread garlic paste, chopped parsley, salt, pepper, and top with shredded mozzarella. Pat gently to combine.
- Form the rolls: Roll dough into a tight log starting from the longest side, seam down. Stretch slightly if needed and pinch edges to seal. Trim ends if desired, then cut into 9 equal pieces with a sharp knife or floss.
- Second rise: Line a 9×9-inch baking dish with parchment paper, place rolls cut side up, cover with plastic wrap and towel, and let rise in a warm place for 1-2 hours until puffy.
- Bake the rolls: Preheat oven to 350°F. Remove covers and bake rolls for 30-35 minutes until lightly golden brown.
- Prepare topping: In a small bowl, mix melted butter, parsley, parmesan cheese, and minced garlic.
- Finish and serve: Brush the warm rolls immediately with the topping mixture and garnish with extra parmesan if desired. Serve warm.
Notes
- Use disposable gloves when spreading the garlic butter filling if preferred to avoid garlic odor on hands.
- You can substitute mozzarella cheese with provolone or a mild cheddar for a different flavor.
- Ensure milk is not too hot when activating yeast to avoid killing the yeast cultures.
- Allow rolls to cool slightly before brushing with topping to prevent melting away the garnish.
- These rolls can be frozen after the second rise; bake directly from frozen adding extra baking time.
