30-Minute Garlic Parmesan Dinner Rolls

Name: 30-Minute Garlic Parmesan Dinner Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1¼ cups warm water 95-105 degrees; ¼ cup granulated sugar; 2 Tbsp. yeast - instant or platinum works great; ⅓ cup canola oil; 1 tsp. salt; 1 large egg; 3½ cups all-purpose flour; 4 tbsp melted butter; 2 tbsp granulated garlic; ¼ cup parmesan cheese shredded or grated; 2 tsp parsley

13 steps

Prep:10minCook:20min

Updated at: Mon, 09 Sep 2024 22:18:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories187 kcal (9%)

Total Fat8.2 g (12%)

Carbs24.3 g (9%)

Sugars3.2 g (4%)

Protein3.8 g (8%)

Sodium165.8 mg (8%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 ¼ cupswater

warm, 95-105 degrees

¼ cupgranulated sugar

2 Tbspyeast

instant or platinum works great

⅓ cupcanola oil

1 tspsalt

1egg

large

3 ½ cupsall-purpose flour

4 Tbspbutter

melted

2 Tbspgranulated garlic

¼ cupparmesan cheese

shredded or grated

2 tspparsley

Instructions

Step 1

Line baking sheet with parchment or non-stick liner- set aside

Step 2

Combine yeast with warm water & sugar in a large bowl - allow to proof approx 2-5 minutes

Step 3

Add in oil, salt, egg & flour & mix until combined. (adding a little more flour if the dough is too sticky.)

Step 4

Separate the dough into 16 equal-sized pieces & shape into rolls. (see notes below about kneading the dough)

Step 5

Place on the prepared baking sheet & let rise approx 5-10 minutes in a warm place. (I usually turn on my fireplace & set them on the hearth to rise).

Step 6

Brush the raised rolls with melted butter & sprinkle with granulated garlic, cheese & parsley.

Step 7

Preheat oven to 375ºF.

Step 8

Bake rolls for about 18-20 minutes.

Step 9

Spread additional butter on top before serving.

Step 10

I had a reader tell me that she replaced the water with milk & the egg with a heaping tablespoon of fat-free Greek yogurt. Followed the rest of the recipe as written & had great results.

Step 11

*Kneading the dough - This dough doesn’t require a lot of kneading, however, when making bread the kneading is what creates the gluten in the dough that makes bread light and fluffy – so it does help if you want these to be fluffier.

Step 12

Ideal temp for proofing the yeast is 95-105 degrees. I have seen it noted as high as 115-125 degrees, but for me this has been hit or miss with the yeast dying at times. Try to stick between 95-105.

Step 13

I found that the mixing process in the stand mixer was enough to create the right amount of gluten, while some people in different elevations or climates might require a bit more to get the same result. In this case - you will need to knead the dough on a lightly floured surface for about 5 minutes.