Description
These 30-Minute Garlic Parmesan Dinner Rolls are soft, fluffy, and packed with a flavorful garlic butter and parmesan topping. Perfect for a quick side dish or to enjoy as warm, buttery rolls fresh out of the oven.
Ingredients
Scale
Dough
- 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
- 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.
- Proof the Yeast: In a large bowl, combine the warm water with granulated sugar and yeast. Allow the mixture to proof for about 2 to 5 minutes until it becomes foamy.
- Mix Dough Ingredients: Add canola oil, salt, egg, and all-purpose flour to the yeast mixture. Mix until the dough is combined, adding a bit more flour if the dough feels too sticky.
- Shape Rolls: Divide the dough into 16 equal-sized pieces and shape each piece into a roll. If needed, knead gently on a floured surface for about 5 minutes to develop gluten for fluffier rolls.
- Let Dough Rise: Place the rolls on the prepared baking sheet and let them rise in a warm place (like near a fireplace hearth) for about 5 to 10 minutes until slightly puffed.
- Apply Toppings: Brush the risen rolls with melted butter and sprinkle evenly with granulated garlic, parmesan cheese, and parsley.
- Preheat Oven: Preheat your oven to 375ºF.
- Bake Rolls: Bake the rolls for 20 minutes until golden brown and cooked through.
- Final Butter Touch: Remove the rolls from the oven and spread additional melted butter on top before serving for extra richness.
Notes
- For a dairy alternative, replace the water with milk and substitute the egg with 1 heaping tablespoon of fat-free Greek yogurt, following the rest of the recipe as is.
- Kneading is minimal for this dough, but kneading for 5 minutes can help develop gluten for fluffier rolls, especially in different climates or elevations.
- The ideal temperature for proofing the yeast is between 95-105 degrees Fahrenheit to avoid killing the yeast and ensure proper rising.
- If using a stand mixer, mixing is typically sufficient to form well-developed gluten; otherwise knead by hand on a lightly floured surface.
- Watch a video tutorial for a similar 1-hour dinner roll recipe if you need a step-by-step visual guide for shaping and baking rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
