Description
These 30-Minute Garlic Parmesan Dinner Rolls are soft, fluffy, and packed with garlicky, cheesy flavor. They are quick to make with a simple yeast dough that requires minimal kneading, perfect for a delicious homemade bread side in just half an hour.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 4 tbsp melted butter
- 2 tbsp granulated garlic
- ¼ cup parmesan cheese (shredded or grated)
- 2 tsp parsley
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a non-stick liner and set aside to use later.
- Proof Yeast: In a large bowl, combine the warm water (95-105 degrees) with granulated sugar and yeast. Allow the mixture to proof for approximately 2-5 minutes until it becomes foamy.
- Make Dough: Add canola oil, salt, egg, and flour to the yeast mixture. Mix until the ingredients are combined, adding a bit more flour if the dough is too sticky.
- Shape Rolls: Separate the dough into 16 equal pieces and shape each piece into a roll. If desired, knead the dough lightly on a floured surface for about 5 minutes to develop gluten for fluffier rolls.
- First Rise: Place the rolls on the prepared baking sheet and let them rise in a warm place for about 5-10 minutes. A warm spot like near a fireplace works well.
- Add Toppings: Brush the risen rolls with melted butter, then sprinkle with granulated garlic, parmesan cheese, and parsley evenly over the tops.
- Preheat Oven: Preheat your oven to 375ºF (190ºC) during the rising time.
- Bake Rolls: Bake the rolls for 20 minutes or until golden brown and cooked through.
- Final Touch: Once baked, spread additional melted butter over the rolls before serving to enhance flavor and softness.
Notes
- You can substitute the water with milk and replace the egg with a heaping tablespoon of fat-free Greek yogurt for variation with great results.
- This dough requires minimal kneading but kneading lightly for 5 minutes on a floured surface can help create lighter, fluffier rolls by developing gluten.
- The ideal water temperature for proofing yeast is between 95-105 degrees Fahrenheit to avoid killing the yeast; higher temperatures can be risky.
- If using a stand mixer, the mixing action is usually sufficient to develop gluten; however, in different climates or elevations, extra hand kneading may be necessary.
- A video tutorial for a similar 1-hour dinner roll recipe is available for additional guidance on shaping and making rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
