Oh these rolls. They are just heavenly. Soft, fluffy, and yeasty on the inside. Herby, buttery, and just a little bit crusty on the outside. If you've ever been to
Magleby's restaurants in Utah, these may seem familiar to you. I don't know that they're the exact recipe, but they are pretty darn similar and definitely satisfy my Magleby's cravings while I'm way out here in New York. To recreate these, I actually used my mother-in-law's dinner roll recipe as the base. For the topping, I used a recipe I got from a friend once upon a time...one of those random recipes printed out and floating around in my recipe binder with no indication of where it came from, and I don't remember who gave it to me! But I am certainly grateful to this person....whoever they are!
Herbed Parmesan Dinner Rolls
Number of Servings: 12 rolls
Time to Prepare: 2 hours 20 minutes
- 1 package active dry yeast
- 3/4 cup warm milk
- 2 Tbsp sugar
- 2 Tbsp butter, softened
- 1 egg
- 1/4 tsp salt
- 2 1/4 cups flour (more or less)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic salt
- 1/4 cup butter, melted
Combine yeast and warm milk in a small bowl and stir to dissolve yeast. Let sit until foamy, about 5 minutes. Pour into the bowl of a stand mixer. Add sugar, 2 Tbsp butter, egg, salt, and 1 cup flour and mix. Slowly add remaining flour to form a soft dough. Knead in the mixer for 5 minutes.
Place in greased bowl, cover with a towel, and let rise until doubled.
Preheat oven to 400 degrees. In a small bowl, combine Parmesan, parsley, and garlic salt and set aside. Divide risen dough into 12 equal balls and form each into a roll.
Dip each roll in the melted butter, turning to coat, then in the cheese mixture, again turning to coat. Place on a greased baking sheet about 2 inches apart. Cover with greased plastic wrap and let rise until doubled.
Bake until golden brown, about 10 minutes.
Source: roll recipe adapted from my mother-in-law's recipe, topping recipe from a friend
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