Garlic Parmesan Dinner Rolls Recipe
Homemade garlic parmesan dinner rolls – crusty on the outside, tender and garlicky inside. These herbed garlic parmesan dinner rolls are delicious, and they smell so good!
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Ingredients:
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
Directions:
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.
2. Meanwhile chop 1/4 bunch fresh parsley and crush 2 garlic cloves.
3. To 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.
4. Place the dough in a lightly greased bowl, cover with plastic the let rise for 20 minutes.
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.
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.
7. Preheat oven to 375F (190C) and bake for 20 minutes or until golden brown. Remove and brush with the remaining garlic butter.
Patrick Ryan's Sundried Tomato & Basil Sourdough with Pine Nuts & Parmesan
This is Patrick’s sundried tomato and basil sourdough with pine nuts and parmesan. With its tangy tomato flavour, this sourdough loaf is the perfect snack when eaten as is.
We filmed this recipe as part of Patrick's brand ambassador role with Kenwood.
If you fancy giving this recipe a try head over to Kenwood's website
Trini-Style Plain and Garlic Parmesan Bread
Ingredients:
- 1 1/2 cup water
- 2 tsp sugar
- 1 tbsp yeast
- 1/2 cup full cream milk
- 2 tbsp melted butter
- 2 tbsp olive oil or vegetable oil
- 2 tbsp honey or brown sugar
- 5 cups flour, sifted
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp spice
Garlic Parmesan Loaf
- 1 tbsp butter
- 1 tsp grated garlic
- 1/2 cup grated parmesan and cheddar mixed
- 1-2 tsp dried basil
Bake in a pre-heated oven at 350° for 25-30 minutes until golden brown
Garlic Parmesan Cheese Bread
This Garlic Parmesan Cheese Bread is pillowy soft and very delicious. Try it! I have also included manual or traditional methods. You can find it at the link below.
Full Recipe at
INGREDIENTS:
1 pouch or 2 1/4 tsp rapid rise yeast
1/4 cup lukewarm water
4 1/2 cups all-purpose flour or more
1 egg, room temperature, beaten
1 1/4 cups evaporated milk
4 tbsp unsalted butter, softened
3 tbsp sugar
1 tsp salt
extra flour for kneading
GARLIC BREAD SEASONING:
1/4 cup powdered Parmesan cheese
1 Tbsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Full Recipe at
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Sun-Dried Tomato & Parmesan Cheese Sourdough (easy&simple) / 건토마토와 파마산치즈 사워도우 (CC/자막)
쉽게 맛있게 만들어 보아요!
건토마토와 파마산 치즈를 넣어 만든 사워도우입니다.
한글 자막이 안보이시면 유튜브 세팅에서 한국어 CC를 켜주세요.
파마산 치즈의 풍미와 토마토의 상큼함이 더해져 색다르게 즐길 수 있는 빵이에요.
빵 자체는 부드럽고 마일드한 편이며, 충전물의 향과 굉장히 잘 어울린답니다.
다만 다소 높은 수분율에 폴딩 및 과정을 가능한 최소화하였기 때문에, 모양은 약간 퍼질 수 있어요.
진반죽이 어렵거나 글루텐 함량이 낮은 밀가루를 사용하시는 분들은 수분율을 낮춰서 만드세요.
수분율을 낮춰서 구우시는 분은
[계피와 건포도가 들어간 사워도우] 이 영상의 오토리즈 및 폴딩을 참고해보시길 바랍니다. 그리고 르방을 넣고 함께 오토리즈를 할 때는 너무 따뜻한 곳은 피해주세요.
사워도우 빵을 만드는 방법은 매우 다양합니다. 여러가지를 경험해보시고, 내 입맛에 맞는 또는 내 성향에 맞는 방법을 찾아가 보시기 바랍니다.
이번 빵은 모양은 덜 완벽하지만 질감은 부드럽고, 절차를 간소화하여 보다 편하게 만들 수 있도록 해보았습니다.
[재료]g
*르방 만들기*
기존 발효종(스타터) 25 (냉장고에 오래 있었다면 실온에서 리프레쉬 미리 해주세요)
강력분 27
물 27
*본 반죽*
위의 르방 모두
강력분 240
스펠트가루 60 (통밀, 호밀 대체 가능)
물 200~215 (영상에서는 215g, 수분율 약75%로 만듭니다.)
소금 5 (기호에 따라 가감)
건토마토 25g
굵게 간 파마산 치즈 25g
관련하여 궁금한 점이 있으시면 댓글에 남겨주세요 :)
감사합니다.
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Sun-Dried Tomato & Parmesan Cheese Sourdough
Let's make it easy, simple, and delicious!
I made sun-dried tomato & parmesan cheese sourdough in this video.
If you have trouble with the fermentation time, this is a must-watch video.
If you can't see subtitles, please turn on English CC on YouTube settings.
Sourdough bread with the flavor of parmesan cheese and the freshness of tomatoes!
Doesn't it sound good?
This bread is relatively softer and milder, and it goes very well with the aroma of the add-ins.
However, since the folding is minimized to slightly higher hydration dough, the bread can spread a little. I mean A LITTLE :)
If you are using flour containing lower gluten or you are not comfortable with a wet dough, I suggest lowering the hydration.
When you reduce the hydration, please refer to this video,
(Cinnamon Raisin Sourdough) especially the autolyse and foldings. If you autolyse with levain together, avoid a warm place during autolyse.
There are many ways to make sourdough bread. Experience many different recipes and find a way to suit your taste or personal preference.
This bread is slightly less perfect in shape but is softer in texture and more convenient with simplified procedures.
[Ingredients] g
*Levain (Pre-ferment)
mother starter 25g
water 27g
bread flour 27g
*Final dough
levain above
bread flour 240
spelt flour 60
water 200~215 (In this video, it is made with about 75% hydration, 215g of water / Adjust hydration according to the character of the flour you use.)
salt 5
sun-dried tomato 25g
grated parmesan cheese 25g
If you have any questions regarding this video, please leave a comment.:)
Thank you.
#sourdough #bread
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제작, 촬영, 음악 및 연주 by 언니만봐라 HappyHomebody & Rococo M
BGM 1 ‘Come, sweet May' by Mozart, played by Rococo M
BGM 2 'Goodbye summer' by Rococo M
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'Rococo M’
'Rococo'
Cornbread with Sundried Tomato, Parmesan & Basil
In this video we will show you how to make some delicious Cornbread filled with flavours from the Mediterranean!