garlic parmesan rolls

garlic parmesan rolls

one of the hardest things about these posts is trying to figure out what to write about.

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what will my backstory be? which recipe should i choose? which photos should i use? of course, these are all simple things considering how i don’t work on seo or marketing for this blog. tangent: maybe i should figure that stuff out to gain more traction for this…one day.

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so to answer my own spiel, this blog is a hobby. it’s a stress reliever for me to bake things that i want to make without any restrictions, and it’s fun to develop my food photography skills and to reminisce on what certain dishes remind me of.

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for example, the garlic parmesan rolls i’m about to present to you will always remind me of my old recruiting team. i made these on my last week of work as i was transitioning out of the role. i remember i baked them off in the morning, shot photos, and stuffed them into a huge tupperware and rushed to work. i remember these rolls were so garlicky and smelly that i was too afraid to open the box to share with the team, but i eventually did so and they were very well-received. so, to my old pride team- if you’re reading this, i miss you!

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these garlic parm rolls are basically a cross between the concept of cinnamon rolls and the characteristics of garlic bread. they’re soft and bready, filled with chopped garlic, parmesan cheese, butter, and a dash of parsley and paprika.

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i don’t have step-by-step photos for you this time around, but you can follow the link in the recipe below to jon’s site, where these rolls come from. his photos are absolutely amazing and wow; read: #goals.

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but if you’ve made my ube rolls or lemon poppyseed sticky buns on this blog, the concept is similar. make the dough, roll it out, sprinkle in the filling, roll back up. slice, bake, and finish it off with topping! but this time around, you’ll be replacing sugar and cinnamon for garlic and parmesan.

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and the result? a soft and pillowy roll, filled with garlic and cheese. gooey when warm, salty from the parmesan cheese, and perfect as a side dish for your weeknight dinners or summer potluck parties!

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baker’s notes: i recommend using canned chopped garlic here- you just save so much time. but you do you- fresh garlic works just fine.

i haven’t tried this, but per jon, these rolls freeze well. bake them as directed and let them cool to room temp. separate the rolls, place them on a lined baking sheet, and freeze for about an hour. transfer the rolls to a freezer ziploc bag, and freeze for up to four months! to rewarm the rolls, wrap them in foil and bake in a preheated 350f oven for about 5-8 minutes.

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garlic parmesan rolls

makes about 12 rolls, one 9x13 dish
just barely adapted from the candid appetite

1 cup whole milk, lukewarm
2 1/4 teaspoons (0.25-oz packet) instant yeast
4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons salt
2 large eggs
1/3 cup unsalted butter, diced and at room temp

6 tablespoons unsalted butter, softened
3 tablespoons chopped garlic
1/4 teaspoon salt
1/4 cup shredded parmesan cheese
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley

4 tablespoons unsalted butter
3 tablespoons chopped garlic
pinch of salt
1 tablespoon chopped fresh parsley


make the dough: in a small bowl, mix together the warm milk, yeast, and sugar. let sit for about 5 minutes until foamy.

in the bowl of a stand mixer fitted with the dough hook, combine the flour, milk-yeast mixture, salt, eggs, and butter. mix on medium until the dough comes together, then turn the knob to high and knead for about 8-10 minutes. the dough should become smooth and somewhat soft. if it’s too sticky, add additional flour, a tablespoon at a time, until it comes together. transfer the dough to a large bowl, and cover with plastic wrap and a warm and damp kitchen towel. let the dough rest in a warm spot until doubled in size, about 1-2 hours.

assemble the rolls: when the dough has doubled in size, transfer the dough to a lightly floured work surface, and knead for a couple minutes. roll the dough into a large rectangle about 1/4-inch thick. spread evenly with the chopped garlic, salt, parmesan, paprika, and parsley. roll the dough tightly, length-wise (hot dog style), pinching the ends as you roll. cut into 12 even pieces and place in a well-greased 9x13-inch baking dish (i lined mine with parchment paper). cover loosely with plastic wrap and a damp kitchen towel, and let it rest in a warm spot until doubled in size, about 1 hour.

note: at this point, i stuck mine in the fridge and let it rise overnight. you can do the same, just let it rest on the counter for about 30 minutes after the overnight rise before proceeding with the steps below.

when ready to bake the rolls, preheat the oven to 350 f. bake the rolls until golden brown, about 30-35 minutes.

while the rolls are baking, make the topping. in a small saucepan, melt the butter over low heat. add the garlic, parsley, and salt, and cook until the garlic has softened and the butter is fragrant, about 5 minutes. brush or spoon the butter-garlic over the warm buns, and enjoy!!!

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