Description
Soft and flavorful Garlic Parmesan Pull Apart Rolls featuring a tender yeast dough enriched with butter, garlic, and parmesan cheese. Perfect as a side for any meal or served warm for a delicious snack.
Ingredients
Dough Ingredients
- 4 ½ to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
- 1 ½ teaspoons salt
- 3/4 cup milk
- 3/4 cup water
- 1/4 cup butter or margarine
- 1 egg
Topping Ingredients
- 1/4 cup butter or margarine, melted
- 3 garlic cloves, minced
- 1/2 cup parmesan cheese, finely grated
Instructions
- Mix dry ingredients: Combine 2 cups of flour, sugar, RapidRise Instant Yeast, and salt in a large mixer bowl to create the base for the dough.
- Heat wet ingredients: Warm the milk, water, and 1/4 cup butter until very warm (120° to 130°F). Stir this mixture into the flour mixture. Beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally to combine thoroughly.
- Add egg and more flour: Add the egg and an additional 1/2 cup of flour to the mixture. Beat for 2 minutes at high speed to develop the dough. Then stir in remaining flour as needed until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it rest for 10 minutes. (Alternatively, for enhanced flavor, place dough in a greased bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours.)
- Shape and season rolls: Divide the dough into 20 even portions and roll each into a smooth ball. Brush each ball with melted butter, then sprinkle generously with the parmesan and minced garlic mixture. Arrange the rolls in rows, spacing them 1/4 inch apart in a baking dish to allow for expansion. Cover and let rise in a warm place for 30 minutes or until doubled in size.
- Bake the rolls: Preheat the oven to 400°F (204°C). Bake the rolls for 18 minutes or until they are golden brown and hollow sounding when tapped on the bottom. Remove from oven and serve warm.
Notes
- For best flavor and texture, consider the cold fermentation method by refrigerating the dough for 12 to 24 hours before shaping.
- If you prefer a stronger garlic flavor, you can increase the garlic cloves or add garlic powder to the dough.
- Ensure the milk and water mixture is not too hot to avoid killing the yeast; 120° to 130°F is ideal.
- These rolls freeze well and can be reheated in the oven to restore freshness.
- You can substitute parmesan with other hard cheeses like pecorino for a different flavor profile.
